When properly frozen, fish retains all its flavor without losing texture, so much so that many cooks consider it to be on par with fresh fish. You can even cook it without defrosting it beforehand, although technical specifications are recommended in case you want to use the barbecue or caramelize the external surface. Give it a try and, if you don't like it, you can use one of the many ways to defrost fish without altering its quality and without risking food poisoning.
Steps
Part 1 of 3: Cooking Fish Without Defrosting
Step 1. Rinse the fish in cold water
This will remove the ice crystals that have formed on the surface. Do not use hot water because it promotes the proliferation of bacteria and the stagnation of water.
- Always wash your hands with soap and warm water after handling raw fish.
- If the fish has not been gutted, use one of the methods described in the next section to thaw it and then remove any parts that are not edible.
Step 2. Dry the fish
Dab it with kitchen paper to get rid of other ice crystals and absorb any excess moisture trapped in the flakes.
Step 3. If the fish is quite thick, use special techniques or cook it at high temperatures
Very thick fillets take a long time to cook completely, but you can speed up the process by wrapping them in parchment paper or aluminum foil. This allows the ice crystals still present in the meat to become steamed and contribute to quick cooking. Reducing cooking times is very important, especially in techniques that involve high temperatures. Here are some suggestions:
- Grill the fish after closing it in tightly fitting aluminum foil pouches, so you avoid the outside from burning while the inside cooks.
- If you want to caramelize the fish, don't wrap it in any wrapper. Cover the pan as soon as the meats begin to release juices to trap the steam, which in turn cooks the fish evenly.
Step 4. While cooking, partially flavor the fish
It is advisable to cook it for a couple of minutes before seasoning, to allow the external ice to melt. This makes it easier to grease it with olive oil, butter or to let the spices or marinade penetrate. If you want to bread the fillet, place it still completely frozen in the pan and cover it with a thick layer of breadcrumbs and spices.
Step 5. Cook it for twice the time recommended by the recipe you are following
You can cook it exactly as you would fresh fish or read the third section of this article for some new ideas. Frozen fish needs twice the cooking time of normal, but allows you to skip the defrosting steps. However, this is a simple estimate, the exact times vary according to the thickness of the meat. Check it often (every 2 or 3 minutes) and follow these guidelines to evaluate how well it is cooked:
- Make an incision with a sharp knife. If it is well cooked, the fish is completely opaque on the surface and begins to go opaque in the center.
- If you have a meat thermometer, be aware that cooked fish reaches an internal temperature of 63 ° C.
Part 2 of 3: Thaw the fish
Step 1. Thaw the fish for eight hours by placing it in the refrigerator
The lower the temperature, the less likely it is for bacteria to proliferate on the fish. The most recommended method is to wait all night if you have time available. Set the refrigerator temperature below 8 ° C to ensure food safety and cook the fish within 48 hours.
- Frozen foods release water as they defrost, so place the fish in a container to avoid getting the whole refrigerator wet. If you do not want the fish to soak in its own water, make holes in the base of the packaging that contains it and place it on a second plate to collect the melt water.
- Most fish defrost in 8 hours, but for large quantities, it can take up to 24 hours.
Step 2. Thaw it under cold water
If you can't wait eight hours, put the fish in an airtight bag and soak it in cold water. This method requires 1-2 hours of waiting for every half kilo of food. This is the fastest technique that guarantees the quality of the meat at the same time.
Never use lukewarm water or water at room temperature because it promotes bacterial growth
Step 3. Use the microwave
This technique is not recommended in most cases because it results in an uneven cooking, with parts already defrosted that become rubbery while others are still freezing. However, this is a very quick method (6-12 minutes per kilogram); check and turn the fish halfway through.
Step 4. Prepare the fish as usual
When it is no longer hard and rigid, the fish is defrosted; you can cook it as if it were fresh or read the next section for some suggestions.
Remember that it will still be very cold despite being defrosted
Part 3 of 3: Recipes
Step 1. Learn basic cooking techniques for fish
If you're not used to preparing seafood at home or want to try a new method, review the basic instructions on temperature and cooking times. Fish is often grilled, baked, boiled or browned in a pan.
Step 2. Find some ideas based on the specific type of fish
Each species has a different flavor and texture, so the recipes are often personalized. Learn to cook halibut, snapper, grouper, tilapia, plaice or salmon.
Remember that cooking fish without defrosting it doubles cooking times compared to what is indicated by the recipe
Step 3. Try new marinade solutions and new toppings
Unlike red meat, fish absorbs flavors and aromas within 5-15 minutes of marinating. This makes it an excellent technique for flavoring frozen fish as well. Make sweet and sour fish, cheesy sauce, Cajun style or cook some tasty Mexican fish tacos.
Step 4. Learn special recipes
Some point to uncommon preparation and cooking techniques, but they are not always difficult to put into practice with the right instructions. Most of the time it is necessary to cook fish with other ingredients. Try making fish soup and quiche, the classic English fish & chips with beer batter or kedgeree (an Indian dish based on smoked fish, rice and eggs).
Advice
If you are using the oven, barbecue or electric stove, heat it up first to save even more time
Warnings
- Unfortunately it is very easy to overcook the fish making it dry and unappetizing. When the meat is completely opaque, immediately remove it from the heat source.
- Store leftovers in a clean, closed container that you can store in the freezer or refrigerator. You must put the container in the cold within 2 hours of cooking (within an hour in the summer months).
