Thawing frozen fish properly will help it retain good flavor and the right texture while also keeping it from becoming contaminated with bacteria. To thaw fish safely, the easiest method is placing it in the refrigerator the night before you want to use it. If you need to use fish right away, you can thaw it in a pot of cold water. And if you’re really crunched for time, try cooking it without thawing it first.
Thawing in the Refrigerator
1; Purchase frozen fish in a sealed container. Make sure the fish you’re thawing is in good condition before you thaw it and eat it. Frozen fish should be packaged in plastic that has not been torn or crushed. When you’re buying frozen seafood, examine it closely to make sure it seems safe to eat.
Purchase seafood that is completely frozen, not partially thawed. It should be stored in the freezer case below the “frost line.”
Don’t buy fish that has ice crystals or frost inside covering the fish. That means it has been in storage for a very long time, and may no longer be good to eat.
2; Place it in the refrigerator overnight how to thaw fish it gradually. The night before you know you want to make fish the next day, put it in the refrigerator so it will slowly defrost. This keeps the fish at a constantly cool temperature while also allowing it to thaw completely.
Thawing fish in the refrigerator is the best way to preserve its taste and texture.
Thawing fish in the refrigerator takes several hours. If you’re out of time, try a different method. Don’t be tempted to just place it on the counter to let it thaw; the outer portions of the fish could start to go bad before the inside is completely defrosted.
When using this method to thaw vacuum packaged fish, make sure to remove or open the packaging before leaving the fish in the refrigerator. Not doing so can lead to the development of toxin-producing bacteria.
3; Check the thawed fish to make sure it’s good. Thawed fish should have the same texture and smell as fresh fish. While it might not have the same fresh, bright color, it shouldn’t be mottled or discolored. Sniff the fish; if it smells too fishy or decayed, it’s no longer usable. Thawed fish may have a slightly fishy smell, but it shouldn’t be off-putting.
4; Cook the fish according to your recipe. Thawed fish can be used in place of fresh fish in any recipe. Cook the fish to the proper temperature. Fish is typically finished cooking when it’s no longer translucent and the texture is flaky and firm.
Thawing Fish Quickly
Seal it in a plastic bag. Place the fish in a plastic bag and tie the bag in a knot to completely seal it. You don’t want the water to actually touch the fish. The cool temperature of the water will be able to thaw the fish through the bag.
Place the fish in a pot of cold water. If the fish floats, put a plate or another weight on top to keep it completely submerged. The fish will thaw quickly in the cold water. Let it sit for about an hour to make sure it thaws completely before using it.
As an alternative, you can run the fish under cold running water to thaw it out. The water doesn’t have to run rapidly; a steady stream will do.