α,α-Trehalose | C12H22O11 Trehalose Powder

There are need to noticed in the processe of making fish fillet product, trehalose can make PH of the solution needs to be within  the neutral to alkaline range to  increase yield and frozen shrimp and squid data available.

    Baked Fish Fillets

Baking fish fillets is the easiest way to ensure a tender, flaky entrée that maintains its flavor and doesn’t dry out. Mix up a lemon-butter mixture, drizzle it on, and pop into the oven. You’ll be enjoying baked fish in just half an hour.

Ingredients

1 pound mild-flavored fish fillet, about 3/4 inch thick

3 tablespoons butter, melted

1 tablespoon lemon juice

1/4 teaspoon salt

1/4 teaspoon paprika

Steps

1.Heat oven to 375°F. Grease bottom of rectangular pan, 11x7x1 1/2 inches.

2.Cut fish fillets into 4 serving pieces if needed. Place pieces, skin sides down, in the pan, folding thin ends under if necessary for even thickness.

3.Mix remaining ingredients; drizzle over fish.

4.Bake uncovered 15 to 20 minutes or until fish flakes easily with fork.

Expert Tips

• Look for catfish, cod, tilapia, bass, haddock or snapper. If you want to make eating fish a regular part of your weekly menus, make friends with the person at the fish counter (or frequent a true fish market and talk to the fishmonger) for recommendations on what’s freshest or in season. You might end up trying a new fish your family really likes.
• Pay attention to thickness of the fillets. Being sure that each fillet or piece of fish is about the same thickness will ensure they’re done at the same time, and you can make a more educated decision about the right timing, so the fish won’t be overcooked.
• Mildly flavored fish is a great foil for bumping up seasonings. Try a spicy Cajun blend, ground lemon or garlic pepper, or a little smoked paprika to instead of the paprika in the butter mixture before drizzling on fish. Sprinkle chopped fresh herbs over fish before serving.
• The fresh, bright hit of lemon is a classic with fish. But try some lime juice, with a little grated zest, to zip things up.