What You'll Need
- Pair of Scissors
- Plate or Tray
- Large bowl
Directions
1. Thaw your fish in the coldest part of the refrigerator for about 8 hours, depending on the thickness of the fillet, and use it within 24 hours. To further reduce the risk of botulism, snip the corner of the pouch to release the vacuum seal before refrigerating. Never microwave your fish or allow it to sit out at room temperature to thaw as both methods can affect the texture.
2. Open-package thawing: Set frozen fish on a paper towel–lined plate, then cover with another paper towel and refrigerate overnight.
3. Although fish can technically be cooked from frozen, it’s not recommended for all preparations because sudden temperature changes can negatively affect the texture, leaving it soggy.
4. To quick-thaw your fish, keep fish in the vacuum-sealed packaging and submerge it in cold tap water, changing water every 30 minutes. Prepare and consume fish immediately after thawing.
Grace Parisi
Culinary Director Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.
