For all the seafood lovers out there, it’s no secret that freezing and thawing fish can risk the loss of taste and freshness. But if you’re grocery shopping for the entire week ahead, it can be difficult to buy fish and cook it before it either goes bad or needs to be frozen. But we have great news! As long as you thaw your fish properly before cooking it, you can preserve the flavor and freshness in its entirety.
The number one tip we can give is to plan and allow plenty of time for the fish to thaw. Time is the key. When ready to begin the thawing process, transfer the fish from the freezer to the refrigerator. Ideally, you’ll want to allow for 24 hours for the fish to thaw out. Allotting for this much time will ensure that the taste and texture is not compromised.
If you’re unable to begin the thawing process 24 hours ahead of time, there is another option. Place the fish in a sealable, plastic bag if it isn’t already in one, and submerge it in cold water. Change the water every 30 minutes to ensure you are continuing to use cold water. It’s important that you do not use warm water as this can cause bacteria on the fish to multiply. Once the fish has fully defrosted, cook immediately.
While there are other ways to thaw out fish, mainly using the microwave, these two ways are the best ways to do so without compromising overall flavor, texture and freshness. The process can be sped up by using the defrost settings on your microwave, but we advise against this as the meal won’t be nearly as enjoyable.