Defrosting frozen fish properly will help keep the fish taste and texture good while also preventing the fish from becoming contaminated with bacteria. To thaw fish safely, the easiest method is to store it in the lower refrigerator the night before you want to cook the fish. If you need to cook the fish right away, you can thaw it in a pot of cold water. And if you really don't have the time, try cooking the fish right away without thawing it first.
Step
Method 1 of 3: Defrosting Fish in the Bottom Fridge
Step 1. Purchase tightly packed frozen fish
Make sure the fish you defrost is in good condition before you defrost it and cook it. Frozen fish should be packaged in plastic that is not torn or damaged. When you buy frozen seafood, inspect it carefully to make sure it is safe and undamaged.
- Buy seafood that is fully frozen, not partially thawed. The food should be refrigerated under the “liquid line.”
- Do not buy fish that has ice crystals or frost on the fish in the package. That means the fish has been stored for a very long time, and may not be good to eat.
Step 2. Keep the fish in the lower fridge overnight to gradually thaw it out
The night before you know you want to cook the fish the next day, store it in the lower refrigerator so that the fish will thaw slowly. This keeps the fish cool while also allowing the fish to fully thaw.
- Defrosting fish in the bottom refrigerator is the best way to preserve the texture and taste of the fish.
- Defrosting fish in the bottom refrigerator takes several hours. If you're running out of time, try another method. Don't be tempted to just put the fish on the table to let it thaw; the outside of the fish can start to break down before the inside of the fish is completely melted.
Step 3. Check the thawed fish to make sure it's still good
Thawed fish should have the same texture and smell as fresh fish. While thawed fish may not have the same bright, vibrant color as fresh fish, the skin should not be damaged or discolored. Smell the fish; if it smells too fishy or rotten, the fish is no longer safe to eat. Thawed fish may smell a little fishy, but it shouldn't smell too bad.
Step 4. Cook the fish according to your recipe
Thawed fish can be used instead of fresh fish in any recipe. Cook the fish to the correct temperature. Fish are usually cooked when the flesh is no longer clear and the texture is flaky and firm.
Method 2 of 3: Defrost Fish Quickly
Step 1. Put the frozen fish in a tight plastic bag
Place the frozen fish in a plastic bag and tie the plastic bag tightly to seal. You don't want the water to touch the fish directly. Cold water will be able to thaw the fish through the plastic bag.
Step 2. Place the fish in a pot of cold water
If the fish is floating, place a plate or other weight on top of the fish to keep the fish submerged. Fish will melt quickly in cold water. Let the fish soak for about an hour to make sure the fish is completely thawed before cooking.
- Alternatively, you can run the fish under cold running water to thaw it. The water doesn't have to be rushing; stable flow can be used. This will thaw the fish faster than placing it in a pot of cold water. However, use running water only for thinner fish fillets, as you won't want to waste too much water by running the water on for half an hour or more.
- Check the fish to see if the fish is completely melted by pressing the flesh of the fish with your finger. If it still feels frozen on the inside, allow the fish to thaw even more.
- Do not thaw fish in hot water. This will thaw the fish unevenly and too quickly, changing the taste and texture of the fish. Defrosting fish in hot water will also make the outer layer of the fish susceptible to bacterial contamination before the inside of the fish has finished thawing.
Step 3. Consider thawing the fish in the microwave
Use the "defrost" setting on your microwave as an alternative to cold water. Place your fish in a microwave-safe container and thaw for a few minutes. Check the fish frequently, and stop the thawing cycle when the fish is still cold but soft.
- Use this method only if you plan to cook the fish immediately after thawing.
- Be careful not to actually cook the fish in the microwave, remove the fish while it's still cold to make sure the texture and taste of the fish don't start to change.
Method 3 of 3: Cooking Frozen Fish
Step 1. Wash the fish after you take it out of the top fridge
This will remove any ice crystals and ice sheets that form when the fish is frozen. Wash properly under running water. Dry the fish with paper towels before continuing.
Step 2. Immediately cook the fish
If you don't have the time or desire to thaw the fish, you can skip that step and start cooking the frozen fish right away. Certain cooking methods allow you to turn frozen fish into a delicious dinner without the thawing step. Try these methods:
- Steaming. Place the fish in 2.54 cm or 5 cm of broth and steam gently. This is a healthy and delicious cooking method that produces tender fish meat, it makes no difference whether you use fresh fish or frozen fish.
- Baking. Brush the fish with olive oil and place it on a flat grilling pan. Bake the fish until it is no longer opaque and the flesh comes off easily.
- Use aluminum foil. If you really want to grill the fish, grease the fish with oil and sprinkle with the spices, then wrap it in aluminum foil and crease the edges. Place it on a hot grill. The fish will smoke in the aluminum foil wrapper and taste delicious when it is cooked.
- Add to soups or stews. If you have frozen shrimp, mussels, or scallops, you can simply add them to a simmering stew or soup. The seafood will begin to cook in the seasoned solution and be ready to eat in a few minutes.
Step 3. Know which recipes call for thawed fish
Some recipes call for thawed fish to achieve the right texture and cook evenly. For example, grilling frozen fish may result in the fish being overcooked on the outside and cold on the inside. Frying frozen fish can also result in undercooked fish parts. Check the recipe you are using and see if it specifically mentions that you should use thawed fish for best results or not.
- If you're not sure if you can use frozen fish, it's probably best to thaw it first, just in case.
- However, if a recipe specifically mentions that the fish must be thawed first, you can still take the plunge and cook it while it's still frozen. Just add a few minutes to the cooking time stated in the recipe, and make sure the fish is completely cooked through before you serve it.
Tips
- Once the fish is liquid, cook it properly according to recipe directions.
- Fish should smell fresh and light, without a fishy, sour, or urine odor.
- Whole fish and fish fillets should have firm, shiny flesh and bright red gills that are not covered in milky white mucus.
- Fish meat should immediately return to its original position after being pressed.
- Only buy fish that is frozen or displayed on a thick layer of fresh, unfrozen ice (better if it's in a box or in a sealed container).
- Fry the crusty fish in oil on high heat.
- Do not use hot water as it may cause unwanted effects.
- Fish are best placed in a sterile place that is not too hot.
- Do not re-freeze fish that has been thawed as the fish may turn bad.
- Don't speed up the thawing process, give the fish time to thaw.
- Don't try to bend the fish while it's thawing, you can break the fish very easily.
