Frozen fish can be cooked without thawing but the cooking time would need to be increased to cook it thoroughly. If the fish is going to be breaded, stuffed, broiled, fried or cooked in the microwave, it should be thawed completely first. There are several methods that can be used for thawing fresh frozen fish. Fish should never be thawed out at room temperature because the warm temperatures would allow bacteria to grow. Use one of the methods described below.
Refrigerator
Thawing Time: 6 to 24 hours, depending on quantity. Generally, 6 to 8 hours per pound.
(Recommended Method) Thawing fish in the refrigerator is the slowest but safest method you can use. The temperature of the refrigerator should be maintained at 35°F to 40°F to discourage growth of harmful organisms as the fish thaws.
Thaw Fish Not Frozen in Ice: Leave the fish wrapped and place on a platter or a tray to catch the drippings as it thaws. Place in the refrigerator to thaw.
Thaw Fish Frozen in Block of Ice: Remove the fish from the wrapper and place under cold running water to remove the ice surrounding the fish. Once the fish is free of ice, separate the pieces and place on a platter or in pan lined with paper towels. Cover tightly with plastic wrap and allow it to finish thawing in the refrigerator.
Cold Water
Thawing Time: 1 to 2 hour per pound
Thawing the fish in cold water is a faster method than thawing in the refrigerator, but the proper precautions must be taken when using this thawing method. Fill the sink or a large bowl with enough cold tap water to cover the fish. Place the fish in a sealable bag and place the bag in the cold water. The water should be changed every 30 minutes. Do not use warm water, even though it will thaw the fish faster, it will also cause the growth of bacteria. Once the fish is thawed, it should be cooked immediately.
If using the sink, do not use it for other purposes during thawing period and be sure the thawing water does not splash onto other preparation surfaces or food. Once the fish is thawed, remove it from the sink and clean all utensils and surfaces affected during the thawing period with hot water and soap.
Microwave
See manual for defrosting times
Thawing fish in a microwave is a quick method but is not recommended because of the difficulty in getting the different thicknesses to defrost evenly. Defrosting times vary according to different microwaves and according to the form of fish (whole or pieces) you are thawing. Use the steps below for thawing in the microwave:
- Place the fish on a microwave rack in a microwave safe pan. Place foil just on the tips of the pieces to protect from cooking.
- Microwave for 1/2 the defrosting time. See time chart below. Then turn the pieces over. Place on the rack so the thinnest sections are towards the middle and are overlapping each other. Remove foil from tips.
- Finish microwaving. Pieces should still be pliable and still cool to the touch. They may be slightly icy but they will finish thawing while they stand for 5 minutes.
Note - Microwaving with Aluminum Foil: Before using foil in the microwave oven, refer to the user manual for that oven to see what is recommended. Some models are manufactured so that the magnetron tube is protected, which allows small amounts of metal, such as aluminum foil and metal skewers to be used. Do not use foil if the manufacturer does not recommend use.
Care must be taken when using foil in the microwave. Use only thin strips or small pieces that are just large enough to cover the areas that need protection from overcooking. The foil pieces must be kept at 1 inch from the oven walls and 1 inch from each other.
Note: If the individual fish pieces are frozen together, defrost in microwave just long enough to be able to separate the pieces and then follow directions above.
Other Thawing Guidelines
- Never thaw fish at room temperature.
- Thawed fish should be cooked as soon as possible. If not using immediately, store in the refrigerator and use within 24 hours of thawing.
- Do not refreeze thawed fish.
- It is safe to refreeze fish once it has been cooked but some of its quality will be lost.
