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Properly defrosting fish not only preserves the freshness of the fish meat, but also prevents the fish from becoming contaminated. To safely defrost fish, the simplest way is to refrigerate the fish for one night before using it. If you need to use the fish right away, you can use a bowl of cold water to defrost it. And in case you don’t have time, you can try to cook fish without defrosting.
Steps
Defrosting fish in the fridge
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Buy carefully packaged frozen fish. Make sure fish is still in good condition before defrosting and processing. Frozen fish should be packaged in plastic packaging that is not torn or dented. When buying frozen seafood, be sure to check the product carefully to ensure food safety. [1] X Trusted Source US Food and Drug Administration Go to source
- Buy seafood that is completely frozen instead of partially defrosted. Seafood should be stored in the freezer below the “freezing level”. [2] X Trusted Source US Food and Drug Administration Go to source
- Don’t buy fish with a layer of rock on the outside. That means the fish has been frozen for a long time and is no longer fresh.
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Place the fish in the refrigerator overnight to thaw gradually. On the night before the day you need to cook fish, put the fish in the refrigerator to thaw slowly. This continues to keep the fish at a cold temperature while still helping the fish to defrost completely.
- Defrosting fish in the refrigerator is the best way to preserve the flavor and texture of fish meat.
- It will take several hours to defrost fish in the refrigerator. If you don’t have time, try another method. Don’t be in a hurry to put the fish on the counter to defrost because the outer layer of the fish will go bad before the inside is completely defrosted. [3] X Research Sources
- When using this method to defrost fish in vacuum packaging, be sure to remove or open the packaging before placing the fish in the refrigerator. If you don’t, toxin-producing bacteria can grow. [4] X Research Sources
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Check defrosted fish to make sure it’s still in good condition. Thawed fish should have the same texture and smell as fresh fish. Although the color of the fish may not be as bright, it will not be mottled or discolored. Smell the fish; If the fish smells too fishy or rancid, you can no longer use the fish. Thawed fish will have a slight fishy smell, but not to an unpleasant extent.
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Prepare fish according to the recipe. Thawed fish can be used like fresh fish in any recipe. Cook the fish to the right temperature. Fish processing is complete when the flesh is no longer transparent and the texture becomes hard with layers that come off easily.
Defrost fish quickly
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Wrap the fish with a plastic bag. Put the fish in a plastic bag and tie the mouth of the bag into a knot to seal. Don’t let the water get on the fish. The cold temperature of the water can still help the fish defrost through the plastic bag. [5] X Research Sources
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Place the fish in a bowl of cold water. If the fish floats, place a plate or weight on top so that the fish is submerged in the water. The fish will defrost quickly in cold water. Soak the fish for about an hour to make sure it is completely defrosted before using. [6] X Trusted Source US Food and Drug Administration Go to source
- Alternatively, you can defrost the fish under cold running water. You don’t have to turn on the faucet vigorously, just a steady stream of water is enough. This will defrost the fish faster than when using cold water. However, using this method only for thin fish fillets, you certainly don’t want to waste too much water by keeping the faucet running continuously for half an hour or so.
- Check to see if the fish is completely defrosted by pressing your finger into the flesh. If the fish is still frozen solid in the middle, you need to defrost it further.
- Do not defrost fish in hot water. Hot water helps the fish defrost quickly but unevenly and alters taste and texture. Thawing in hot water will also leave the outer edges susceptible to contamination before the interior is defrosted.
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Consider defrosting in the microwave. Use your microwave’s “defrost” mode instead of cold water. Place the fish in a microwaveable bowl and defrost for a few minutes. Check the fish regularly and stop defrosting when the fish is still ice but soft.
- Only use this method when you want to prepare fish immediately after defrosting.
- Be careful not to overcook the fish in the microwave; Take the fish out of the microwave while it’s still cold to make sure the texture and flavor don’t change.
Processing defrosted fish
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Wash fish after taking it out of the freezer. This will remove the ice and other things that cling to the fish while it is frozen. Rinse fish under cold running water and dry with a paper towel before cooking.
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Process fish immediately. If you don’t have time or don’t want to defrost a piece of fish, you can skip defrosting and prepare the fish while it’s still frozen. [7] X Source of Research Several cooking methods help you turn frozen fish into a delicious dinner without the need to defrost. Try the following methods:
- Steam. Put the fish in the bone broth about 2.5cm or 5cm high and steam it slowly. This is a delicious and healthy cooking method that produces tender fish whether you use fresh or frozen fish.
- Grill. Brush the fish with olive oil and place the fish in a baking tray. Bake the fish until it is no longer opaque and the layers come off easily.
- Bake the foil on the charcoal stove. If you really want to grill fish on a charcoal stove, oil the fish and season it, then wrap the fish in foil and fold the edges. Place the fish on the charcoal stove. The fish will be cooked in foil and taste delicious when finished.
- Cook fish soup or stew. If you have frozen shrimp, mussels or clams, you can add them to stews or soups that are simmered over low heat. The seafood will be cooked in the seasoned broth and ready to eat in just a few minutes.
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Know which recipe calls for thawed fish. Some recipes require the fish to be defrosted in order to cook evenly and achieve the correct texture. For example, grilling frozen fish will cause the fish to be burnt on the outside but still cold on the inside. Frying frozen fish can produce live pieces of fish. Check the recipe you use to see if you need to defrost the fish for best results. [8] X Research Sources
- If you’re not sure if you can cook fish frozen, it’s better to defrost it first.
- However, if the recipe calls for the fish to be defrosted, you can still try frozen fish. Just add a few minutes to the cooking time indicated in the recipe, and make sure the fish is cooked through before serving.
Advice
- The fish should smell fresh and pleasant, not too fishy, sour or smell like amon.
- The flesh of the fish is elastic when you press it.
- Whole fish or fish fillets should have hard, shiny flesh and bright red, non-greasy gills.
- Buy only fish that has been refrigerated or stacked on a thick layer of ice that hasn’t dissolved into water (preferably in a tray or covered).
- There is a thin layer of skin so it is fried in oil at the highest temperature.
- Do not use hot water as this may lead to undesirable results.
- Once the fish has been defrosted, prepare the fish according to the instructions.
- Thaw fish in a relatively sterile environment, not too hot.
- Do not continue to freeze thawed fish.
- Do not rush while defrosting fish, be patient.
- Do not try to bend the fish while defrosting as you can easily break the fish.
- Do not put frozen fish in hot oil.
Warning
- Do not use hot water to defrost fish as this can increase bacteria to dangerous levels.
X
This article is co-authored by a team of editors and trained researchers who confirm the accuracy and completeness of the article.
The wikiHow Content Management team carefully monitors the work of editors to ensure that every article is up to a high standard of quality.
This article has been viewed 5,640 times.
Properly defrosting fish not only preserves the freshness of the fish meat, but also prevents the fish from becoming contaminated. To safely defrost fish, the simplest way is to refrigerate the fish for one night before using it. If you need to use the fish right away, you can use a bowl of cold water to defrost it. And in case you don’t have time, you can try to cook fish without defrosting.
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