Frozen and thawed fiddleheads should still be cooked for at least 6-8 minutes before consuming to help prevent food poisoning!
Fresh locally picked fiddleheads! These fiddleheads are blanched and frozen to maintain freshness. Be sure to cook at least 8-10 minutes to prevent the risk of food poisoning. Recipe Idea: Sautee with garlic and butter, and squeeze some fresh lemon juice before serving!