Commercially frozen fish can save you a lot of time and energy in the kitchen, but the trouble starts when you have to defrost it. The way you do it can make or break your next meal, and here are some of the best and worst methods you can use.
Best: Cold Water
Defrosting fish in cold water is a quick and safe method. Place your fish inside a shallow dish, still inside its moisture-proof packaging, and let the water run slowly until your fish is defrosted.
Worst: Warm Water
Make sure you’re never using warm water when defrosting your fish. This may be the quicker route, but it also leads to quicker growth of bacteria and it can change the texture of your fish.
Best: Using a Refrigerator
If you know that you’ll be preparing fish the next day, don’t leave it in your freezer overnight. Place it on a plate or a tray inside your refrigerator so it can defrost quicker, but avoid leaving it at room temperature.
Worst: Using a Microwave
Using a microwave is the fastest way to defrost fish, but it can also be a safety hazard. In addition to leaving you with a smelly microwave, this method might end up cooking parts of your fish and allow bacteria to multiply rapidly.
