Slow-Roasted in the Oven: Roast skin-down at 275°F for 15 to 35 minutes, or until fish hits temperature of 120°F
Poached in Olive Oil: Heat olive oil in a deep pan to 120°F. Bake the fish in the hot oil for 25 minutes
Sous Vide: Cook in a sealed sous vide bag at 120°F for 30 minutes
Baked in a Parchment Paper Packet: Bake in a crimped-shut parchment paper packet at 375ºF for 12 to 14 minutes
Brined and Pan-Seared: Brine for 15 minutes in salt water. Sear in a nonstick pan over medium-high heat for 12 to 16 minutes total, flipping once
