Thaw fish correctly to ensure safety and quality. When time allows, defrost fish in the refrigerator on a wire rack in a rimmed baking dish. This method helps excess water drain away. If time is short, use the bowl method with cold water for vacuum-sealed fish. Refresh the water every 20 minutes to maintain cool temperatures. Avoid using room temperature or warmer water to prevent bacterial growth and preserve texture.
"If possible, I will try to cover it with something, like a large bowl or plastic wrap. This method is my favorite because it allows the excess water to slack out and drip onto the pan."
"The bowl method is a common salve for defrosting fish in a pinch. If your frozen seafood is vacuum-sealed, place it directly into a bowl of cold tap water."
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