In one sentence, describe what the following article is about: Rinse the frozen fish in cold water to remove ice crystals from the surface. Avoid warm water, since this can promote bacterial growth and waterlog your fish.  Always wash your hands in warm, soapy water before handling raw fish. If the fish has not been gutted, use the thawing method below instead, then remove the inedible portions. Pat the fish dry with a paper towel. This will remove additional ice crystals, as well as the moisture clinging to the fish scales. Thick slabs of frozen fish will take a long time to cook, but you can reduce this by wrapping them in foil or parchment pouches. The ice crystals in the fish will turn to steam, remain trapped in the packet, and help cook the fish more quickly. Increasing the cooking speed is especially important for high-heat cooking methods, as described below:  Grill fish in tightly closed foil packets, to prevent the outside charring while the inside cooks. If pan-searing the fish, do not wrap the fish. Instead, cover the pan once the fish begins releasing juices, to trap steam that helps cook the fish evenly. Cooking the fish for a couple minutes will melt some of the ice on the exterior. This makes it easier to rub oil, butter, or marinade into the fish, and to get spices to stick. If you are breading the fish, you can place them fully frozen in a pan and cover with a thick layer of bread crumbs and spices. You can cook frozen fish however you would normally cook fish, or look in the recipes section for ideas. Frozen fish can take twice as long to cook as fresh fish, but you're still saving time by skipping the thawing stage. This is only a general time estimate, and the actual amount of time required varies base on the thickness of the fish. Check on the fish every couple minutes, using the following tips to tell when its done:  Cut a slit with a sharp knife. When done, the fish will be completely opaque near the surface, and just starting to become opaque in the center.  If you have a food thermometer, cook the fish to an internal temperature of 145ºF (62.8ºC).
Summary: Rinse the fish in cold water. Dry the fish. Use special techniques for thick fish or high-heat cooking. Season the fish partway through cooking. Cook for twice as long as you would fresh fish.

Chop the bacon into 1⁄2 to 1 inch (1.3 to 2.5 cm) pieces and place them in a deep skillet. Turn the burner to medium and stir the bacon occasionally as it fries. Cook the bacon until it's completely fried and crispy.  The amount of time this takes depends on how thick your bacon slices are. Plan on frying the bacon for 5 to 10 minutes. Prep the cabbage and potato while the bacon is frying. Once the bacon is completely crispy, carefully scoop it up with a slotted spoon. Put the pieces on the paper towel-lined plate, which will absorb the excess grease. Leave the grease in the skillet because you'll cook the cabbage and potato in it. Sprinkle the fried bacon over the cabbage and potato mixture. Then, stir until it's combined and spoon the cabbage and potato mixture onto serving plates. Although you can store leftover cabbage and potatoes in the refrigerator, the mixture will continue to soften as it's stored. Eat the cabbage and potatoes within 3 days.
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One-sentence summary -- Fry 5 strips of bacon in a skillet over medium heat until they're crispy. Transfer the fried bacon to a paper towel-lined plate. Turn off the burner and stir in the crispy bacon pieces.

Problem: Article: As soon as you notice a jam beginning to form, stop the shredder to keep things from getting any worse. This gives you a chance to slow down, assess the situation and prepare to fix the jam. Jamming signs to be watchful for include a slowing down of the paper moving through the shredder, an outright stop, and a whirring, "straining" noise that should be readily obvious. One reason that shredders sometimes jam is that there isn't anywhere for the paper to go once it is shredded because the wastebasket is full. If your wastebasket is full, try emptying it and re-trying which may be enough to resolve your jam. If the jam still won't clear, proceed to the following steps. Because jamming is a common problem, most modern shredders come with a built-in option to run in reverse. Switch the shredder to its "reverse" option (usually there is a well-marked button on the top of the shredder) before plugging it back in. Ensure your fingers or any other tools are not near the shredder opening when you plug it in. Reversing the shredder will usually clear a minor jam in a matter of seconds. However, in especially bad cases, the shredder may jam again when it runs in reverse. In this case, unplug the shredder again, switch it to "auto" or "forward" (the precise option may vary on your shredder) and plug it back in. Be prepared to alternate between auto and reverse as needed. A jam that's bad enough to gum up your shredder when it runs in reverse may be bad enough to jam it yet again when it runs forward for the second time. However, by switching between forward and reverse, it's almost always possible to gradually work your paper out of a jammed shredder. One of the most common reasons for a shredder jam is simply that too much paper was fed into the shredder at once. Once you clear your jam, try shredding a smaller amount of paper if this was the cause for the jam, the smaller second load should pass through with less difficulty. If you still can't seem to get your jam to clear after alternating between reverse and auto/forward, you may have an extra-severe jam that needs to be cleared manually. Never fear, consult the section below for further help.
Summary:
Unplug the shredder. If needed, empty the wastebasket. Switch the shredder to "reverse" and plug it back in. If the shredder jams in reverse, switch back to auto/forward. Reduce the thickness of your load before re-shredding.