Defrosting frozen fish correctly allows you to keep its good flavor and the right consistency, as well as avoiding bacterial contamination. To proceed safely, the simplest method is to place it in the refrigerator overnight before cooking. If you need to cook it immediately, you can defrost it in a pan of cold water; finally, if you are really in a hurry, try to cook it still frozen.
Steps
Method 1 of 3: in the refrigerator
Step 1. Place the frozen fish you bought in a sealed container
Make sure it is in good condition before defrosting and eating it; it should be in a plastic packaging with no tears or tears. When buying frozen fish, examine it thoroughly to make sure it is safe.
- Buy the one that is completely frozen and not partially thawed; it should be stored in supermarket freezer counters.
- Do not buy it if it is covered with ice crystals or with frost inside the package; these are indicators that it has been on sale for a long time and may no longer be edible.
Step 2. Refrigerate overnight so that it gradually thaws
The evening before you plan to eat it, transfer it from the freezer to the refrigerator for a slow process; in this way, it remains constantly exposed to the cold while thawing completely.
- This is the best technique for ensuring the flavor and texture of the food.
- This process takes several hours; if you are in a hurry, try a different method. Don't be tempted by the idea of simply leaving the fish on the kitchen counter; the outer portions begin to thaw earlier than the inner ones and the meats may spoil before they are completely thawed.
- When using this method to defrost vacuum-packed fish, be sure to remove or open the package before leaving the fish in the refrigerator. Avoiding this step can encourage the development of toxic bacteria.
Step 3. Inspect the thawed fish to make sure it is suitable for consumption
It should have the same smell and texture as the fresh one. Although it may have a different color (not as fresh and bright), the flesh should not be blotchy or mottled. Smell the fish: if it smells too strong or decaying, it is no longer edible; it should smell faint but not disgusting.
Step 4. Cook it according to the recipe
Defrosted fish can replace fresh fish in any preparation; cook it at the right temperature. Typically, it is ready when the meats are no longer translucent and have a firm, crumbly texture.
Method 2 of 3: Quickly
Step 1. Seal it in a plastic bag
After putting the fish back inside, tie the container to close it completely; you have to prevent the fish from getting wet. The cold water temperature should be sufficient to thaw the meat through the bag.
Step 2. Put everything in a pan of cold water
If the fish floats, weight it with a plate or other heavy object to leave it completely submerged. This method is faster than the one described above; wait about an hour to make sure the fish is completely thawed before cooking.
- Alternatively, you can leave the bag under cold running water; the flow does not have to be very fast, it just needs to be constant. This is a faster solution than that of the pot of water; however, you should only use it for thin fillets, as you don't have to waste too much water by letting it run for half an hour or more.
- Check the meats by pressing a finger on them to make sure they are completely thawed; if you have the feeling that the center is still frozen, wait a little longer.
- Do not thaw it in hot water. This method is too fast, it alters the flavor and texture of the meat and makes it defrost unevenly; moreover, it exposes the edges of the fish to the risk of bacterial contamination, while the central portion is still frozen.
Step 3. Consider using the microwave
Use the "defrost" or "defrost" function as an alternative to cold water. Put the fish in a container that can be used in the microwave and thaw it for several minutes; check it often and stop the process when the meats are still frozen but malleable.
- Use this method only if you plan to cook the fish immediately.
- Be careful not to cook it in the microwave; remove it from the appliance while it is still cold to make sure the flavor does not start to deteriorate.
Method 3 of 3: Cooking Frozen Fish
Step 1. Rinse it as soon as you take it out of the freezer
This way, you get rid of the ice crystals and other residues that have accumulated while the fish was frozen. Use cold running water and do a thorough job; when finished, dry it with absorbent paper before continuing.
Step 2. Cook it immediately
If you don't have the time or the desire to wait for it to defrost, you can save yourself the trouble and cook it still frozen. Some cooking methods allow you to turn a frozen block into a delicious dinner without any in-between steps. Try these solutions:
- Steamed. Put the fish in a pan with 3-5 cm of broth to cook it slowly with the steam; it is a healthy method that allows you to obtain delicious fish with a firm texture, regardless of whether it was originally fresh or frozen.
- Baked. Brush it with olive oil and place it in a baking dish; bake it in the oven until the meats become opaque and break easily.
- Baked on the grill. If you really want to grill it, grease it with olive oil and sprinkle it with herbs; enclose it in a foil paper bag by curling the edges. Place everything on the hot grill and let the fish steam inside and develop a delicious flavor.
- Add it to soup or stew. If you have frozen mussels, clams or shrimp, you can simply put them in the soup or stew that is simmering; the seafood begins to cook in the tasty liquid and is ready in a few minutes.
Step 3. Know the recipes where the fish needs to be defrosted
Some preparations require that it is not frozen, to ensure the correct consistency and uniform cooking; for example, grilling it frozen on the barbecue, you get an overcooked fillet on the outside and still cold in the center. Frying involves the same problem, some pieces may remain partially raw. Check the recipe you are going to follow and see if it specifies the type of fish you need to use (frozen or thawed) for best results.
- If you don't know if you can cook it still frozen, it's best to defrost it just in case.
- However, if a recipe specifically states that you should use it defrosted, you can still take the risk and cook a frozen fish; increase the cooking times by a few minutes compared to those recommended and make sure the meats are cooked before serving.
Advice
- Once thawed, cook it properly following the recipe instructions.
- The fish should have a fresh and delicate smell; it should not give off a strong, harsh, or ammonia-like odor.
- Meats should be supple and return to their normal position when pressed.
- Whole and filleted fish should have firm, shiny flesh, gills should be red with no thick, milky fluids.
- Fry the one with delicate skin in oil and at maximum temperature.
- Buy only fish that is stored in the refrigerator or placed on a thick layer of fresh ice that is not melting (preferably in containers or protected with some kind of cover).
- Do not use very hot water, as it may have unwanted effects.
- You should store it in an almost sterile and not too hot place.
- Don't freeze it a second time, as you could damage the meat.
- Do not speed up the defrosting process; give it the necessary time.
- Don't try to fold the fish while it is defrosting, you could break it easily.
- Do not put it frozen in hot oil.
