Take the fish directly from the freezer and remove the skins. Rinse the sides with the skin under running cold water for 15 seconds, this process makes it easier to remove the skins. Add the milk and water to a saucepan and poach the fish for 6 minutes. Remove from the heat, discard the liquid and let the fish cool down. Once cooled down flake the fish. Don’t overdo this as you what to keep the “Crayfish” look.