What is the best way to thaw frozen fish?
The best way to thaw your salmon, halibut, tuna or white fish is to leave it in the refrigerator overnight (in its pouch), allowing at least 8-10 hours. Trying to rush the process by thawing at room temperature or placing the frozen pouch in warm water is definitely NOT recommended, as it can cause the seafood to lose flavor and texture. If you must thaw your seafood quickly, place the frozen pouch in a bowl of cool water for 30-45 minutes, and then continue thawing in refrigerator.
In its original packaging, thaw frozen fish under a stream of cold running water or in a basin of cold, clean water. The fish is properly thawed and ready to cook when it has just become pliable. Dont worry if it still contains ice crystals or seems slightly frozen. You can also thaw frozen fish on the bottom shelf of your refrigerator, providing you check on its progress. Never thaw fish by setting it out at room temperature, by submerging it in hot water, or by defrosting it in a microwave oven.
In its original packaging, thaw frozen fish under a stream of cold running water or in a basin of cold, clean water. The fish is properly thawed and ready to cook when it has just become pliable. Don’t worry if it still contains ice crystals or seems slightly frozen. You can also thaw frozen fish on the bottom shelf of your refrigerator, providing you check on its progress. Never thaw fish by setting it out at room temperature, by submerging it in hot water, or by defrosting it in a microwave oven.
