How long does it take to defrost pink salmon?

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Defrosting fish: subtleties of the process

Fish is a popular food in our country. It is rich in calcium and minerals, which are so necessary for bone tissue. It’s not for nothing that Thursday was considered a fish day back in Soviet times. On this day, it was customary to eat dishes made exclusively from it.

However, it is very easy to spoil the same pike or carp if you do not follow the rules of processing and preparation. Especially when you are dealing not with fresh, but with frozen product.

Representatives of most fish breeds have a too soft structure. Therefore, when quickly defrosting, many housewives are faced with the fact that the fillet simply spreads and turns into minced meat, from which only cutlets can be made.

Listeriosis

Listeriosis is another infectious disease, which in some cases is caused by food contaminated with toxic bacteria. Symptoms of the disease range from headaches and confusion to fever, severe muscle pain and a stiff neck. Every year, approximately 260 people worldwide die from listeriosis, and about 1,600 people become infected. People with vulnerable and weakened immune systems are most at risk of getting sick: young children, pregnant women, and the elderly.

How to defrost fish correctly

Experienced cooks and chefs recommend adhering to several important rules in such a delicate matter as defrosting.

The slower the better!

If you are not in a hurry, use the slow defrosting method. Remove the carcass and leave it overnight to thaw on the bottom shelf of the refrigerator. This way the fish will gradually free itself from the ice crust without any loss of shape and density of the structure.

If you need to defrost fish quickly

In a situation where a faster thawing process is needed, wrap the steak in 2 or 3 bags and place in a deep bowl filled with water. Place this bowl under running cold water and keep it there until your salmon or salmon becomes elastic and suitable for cutting. In general, this procedure can take up to 2 hours. Again, a lot depends on the size of the carcass.

If you're a thrifty housewife and don't want to waste water, you can simply leave the steaks wrapped in plastic in a pan of cold water. Change the solution every 20 minutes until the fish thaws.

This method will undoubtedly require more time. Remember, do not put fish in warm liquid. This will not only spoil the taste of the product, but it will also become less healthy.

How to defrost fish in the microwave

For those who have such a necessary household appliance as a microwave oven, defrosting does not cause any problems at all. The fact is that under the influence of waves, thawing occurs slowly without harm to the product. You just need to set the mode, time and power correctly.

Almost all electronically controlled ovens have a standard program for defrosting fish. You just need to set the weight of the product. If you use a simple manual microwave, then the fish should be defrosted at low power (10-20%). Depending on the weight of the product, it usually takes 10-20 minutes.

But you should still monitor this process and turn the carcass over from time to time so that it warms up evenly. Unfortunately, the dimensions of the oven are not very large and this method is not suitable for defrosting, for example, a whole sturgeon.

And finally, advice: do not bring the carcass to a completely soft consistency. When it is slightly frozen, it is easier to peel it and remove the insides.

It is also not advisable to put freshly thawed pieces back into the freezer. They need to be cooked immediately. In any case, fish is healthy as long as it contains vitamins and minerals. Therefore, be careful in both its processing and cooking.

Fish is a popular food in our country. It is rich in calcium and minerals, which are so necessary for bone tissue. It’s not for nothing that Thursday was considered a fish day back in Soviet times. On this day, it was customary to eat dishes made exclusively from it.

Saline solution

Thawing in a saline solution is only suitable for marine fish species: mackerel, pollock, hake, flounder, herring and other inhabitants of the kingdom of Neptune. If you defrost river or lake varieties in this way, the salt will draw liquid from the carcass, and the flesh will turn out dry after baking, frying or stewing. Algorithm of actions:

Prepare a saline solution at the rate of 1 tbsp. l. coarse or medium table salt per 1 liter of filtered water. You cannot use fine Extra salt and tap water, otherwise the quality of the finished product will deteriorate significantly.
Remove the frozen fish from the packaging and place it in a plastic container or pan with a lid and fill it with saline solution.
Cover the container with the lid not completely so that there is an opening for air access.
Put the pan in the refrigerator or leave it at room temperature - in the second case, defrosting will go a little faster.

It will still take several hours to completely thaw the product in a saline solution, depending on the size of the carcass: small fish steaks or finished fillets will thaw in 1.5-2 hours, a large specimen will defrost in a warm place for at least 3-4 hours, and in the refrigerator - 5-6 hours. But this way, almost all proteins, polyunsaturated fatty acids, vitamins and microelements will be preserved, and the taste of the finished dish will be delicate.

Only sea fish is suitable for thawing in saline solution.

How and how much to cook pink salmon?

The process of cooking pink salmon has its own nuances. Some cooking rules differ from those that apply to most varieties of fish. Before cooking, any fish, including pink salmon, must be properly prepared. If you buy pink salmon in the form of a steak, then you won’t have to do anything other than washing and defrosting.

How to prepare pink salmon for cooking:

if pink salmon was purchased whole, then you need to separate the head and tail (you should not cook the head and tail with the main pieces);
fins and entrails (if any) must be cut off and removed;
Pink salmon must be washed twice (before cutting and after all preparatory procedures);
if you bought a pink salmon steak, you just need to rinse it under cold running water;
if pink salmon is frozen, then it must be defrosted (it is recommended to place frozen pink salmon in the refrigerator for 6-8 hours for natural thawing);
the skin and bone parts from pink salmon can be removed during preparation for cooking or after cooking (if you cook pink salmon with skin, the broth will be richer);
The scales from pink salmon are easily scraped off in the direction from the tail to the head.

Nuances of cooking pink salmon:

It is recommended to put pink salmon in cold water (the fish can be brought to a boil over high heat, but after boiling, the fire must be reduced to medium level);
It is not recommended to salt pink salmon in advance (salt is added when the water boils, or at the final stage of cooking);
During the cooking process, pink salmon can be supplemented with dried herbs, lemon juice, bay leaves, other spices, and vegetables;
You can check the readiness of pink salmon by changing the consistency of the meat (when pressed with a sharp object, it should separate well);
after cooking, pink salmon meat retains an orange or pinkish tint;
It is recommended to cook pink salmon under a closed lid (this will make the fish more aromatic and juicy after cooking);
In order for the pieces of pink salmon to be well cooked, juicy and retain their shape, it is recommended to add a little vegetable oil during the cooking process (olive oil is considered the ideal option);
if pink salmon is cooked for a child, then it must be cut into as small pieces as possible, cooked longer, and the removal of bones must be taken with a high degree of responsibility (if you crush pieces of pink salmon with a fork, the bones will be much easier to remove).

Pink salmon steak can be cooked in any container with sufficient depth. In this case, you can allow the water to cover the fish not completely, but only most of it. The process of cooking pink salmon, for example, in a deep frying pan, is reminiscent of regular frying, only water is used instead of oil. First, cook the fish on one side for 10 minutes and then turn it over. Add water if necessary. A small amount of vegetable oil with this method of cooking will also not be superfluous. The readiness of the fish is checked using the traditional method by assessing the color of the meat and the degree of its softness.

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How long to cook pink salmon

Pink salmon is cooked for 15-20 minutes after the water boils. If you plan to cook a rich broth, then it is better to use the head and tail of the fish for this. All parts of pink salmon are cooked for the same amount of time.

When using a double boiler or multicooker, the cooking time will not differ and will also be a maximum of 20 minutes. In a double boiler, the liquid is poured into a special container, so it is recommended to first marinate the pink salmon in salted water or rub it with a small amount of salt before placing it on the grill. In a multicooker, fish can be cooked in the “Steaming”, “Stewing” or “Cooking” modes. The timer must be set for 20 minutes.

if pink salmon was purchased whole, then you need to separate the head and tail (you should not cook the head and tail with the main pieces);
fins and entrails (if any) must be cut off and removed;
Pink salmon must be washed twice (before cutting and after all preparatory procedures);
if you bought a pink salmon steak, you just need to rinse it under cold running water;
if pink salmon is frozen, then it must be defrosted (it is recommended to place frozen pink salmon in the refrigerator for 6-8 hours for natural thawing);
the skin and bone parts from pink salmon can be removed during preparation for cooking or after cooking (if you cook pink salmon with skin, the broth will be richer);
The scales from pink salmon are easily scraped off in the direction from the tail to the head.

Useful tips on how to quickly defrost fish

Many types of sea fish are sold today in fresh frozen form. This is understandable: this way you can significantly increase the shelf life of the product without reducing its useful characteristics (of course, with the correct freezing mode). Ideally, if the correct technology is followed, the fish does not lose its properties and can be preserved for quite a long time. But not all housewives know how to quickly defrost fish if, for example, they need to cook it urgently, but there is no way to wait. We’ll talk about this and some other folk wisdom in our article.

How to quickly defrost fish and should you rush?

In fact, the most correct way is gradual defrosting. The fact is that fish is very delicate in structure and must be handled accordingly. Defrosting products requires a special and delicate approach. By the way, it should be frozen using a quick method of deep freezing, and it should be stored at low temperatures (well, or fresh, but for a very, very short time). If you decide to defrost the fish, then you need to start cooking it right away. It is under no circumstances recommended to freeze such a product a second time: fish re-processed by cold loses most of its beneficial qualities, and besides, when cooked, it then does not hold its shape and tends to fall apart.

Botulism

Botulism is a deadly disease. It is caused by poisonous toxins that enter the body along with food and affect the human nervous system. Symptoms of the disease include muscle weakness of the face, throat and neck, problems with breathing and vision, and difficulty or impossibility of swallowing and speaking. If treatment is not started quickly, there is a high risk of death.

Botulism is rare in the modern world, but you still shouldn't expose yourself to unnecessary risks. The fact is that under certain conditions, botulinum toxins type C appear and rapidly develop in fish. They do not survive in frozen fish at low temperatures, but as the ambient temperature rises, the likelihood of toxins arising also increases. The optimal temperature for their life is approximately 19° C.

Another important factor that contributes to the development of botulism is lack of oxygen. Therefore, fish should be removed from vacuum packaging before defrosting and placed in a separate container or plastic bag. In this case, contact with air prevents the appearance and proliferation of toxins.

Do you use expired food for cooking at home?

Yes, the main thing is to process it if it is meat or expired kefir for pancakes.

27.04%

No, it is very dangerous and not useful.

37.6%

If the products have fungus or mold, then we throw them away; if they are a couple of days past their expiration date, we use them for food, even without heat or other treatment.

35.36%

Voted: 1694

Slow way

Therefore, the slow method is considered the most correct. To do this, the carcasses of cold-blooded animals are placed in a container without a lid and simply placed at the bottom of the refrigerator, where, as a rule, the temperature is above zero. There the fish is defrosted slowly and gradually. On average, this process takes six hours (depending on the thickness and size of the carcass). So if you decide to cook something fishy, but bought not a fresh, but a frozen product, then it would be best to let it defrost overnight, and by the morning it will definitely be ready for further use.

Steam bath

At home, fish steaks, fillet pieces and small carcasses can be quickly defrosted without a microwave:

Pour 1/3 of the total volume of water into the pan.
Transfer the frozen fish from the bag to a ceramic bowl or colander and place on the pan.
Bring the water in the saucepan to a boil and reduce the heat just enough to maintain steam.
Turn the fish in a colander or bowl periodically or swap fillet pieces so that they can thaw evenly.

This method can be classified as an express option, since after 30-40 minutes the fish will be ready for heat treatment. However, using a steam bath will affect the quality of the product.

In the microwave

How to quickly defrost fish if you don’t have to wait for six hours? Place the required amount of fish in a microwave-safe bowl. Many modern kitchen devices of this type have a special “defrost” mode and even a “fish” subsection. We set the modes. Let's start the process. Periodically we stop and rearrange the pieces or carcasses so that it thaws more evenly. Within a fairly short period of time, the fish is defrosted without much damage to the structure and largely retaining its natural qualities. A significant drawback in this case is the size of microwave ovens. They do not allow large carcasses to be defrosted a priori. So such products should already be cut into pieces corresponding to the size of the oven.

Hairdryer

You can defrost large fish with dense scales using a regular hair dryer. Thawing one carcass will take approximately 40 minutes. Before defrosting, you need to keep the fish in the refrigerator for a quarter of an hour to preserve the taste of the fish. Place the carcass in a bag, but do not close it tightly. Place the bag of fish on a glass dish or in the bathtub. Turn on the hairdryer, selecting the “cold air” mode. Blow the carcass with a hairdryer at a distance of 25 centimeters, directing the air flow along the fish.

Running water

The main condition for defrosting is that the liquid should not be hot, otherwise many vitamins and microelements “leave” from the thawed product. For the rest, we follow the following, rather simple algorithm of actions.

We take the frozen fish out of the freezer of your refrigerator. Immediately the carcasses must be wrapped in several food grade polyethylene bags. This procedure is done so that the natural taste of the product itself, which is being defrosted, is not affected by these actions (as this occurs from the penetration of excess moisture). Moreover, for purely practical purposes - so that the fish does not stain everything around.
How can you quickly defrost fish? Place the resulting package in a sink that is half filled with cool water. Periodically unscrew the tap with cold water, and pour the water in which the defrosted fish was located into the appropriate hole, thus creating flow. Or you can, if you don’t mind the water, turn it on in a thin stream for the entire defrosting time. The main thing is that a flowing environment is created, since the liquid in which the frozen product is located will quickly lose temperature and must be removed and replaced with a new one.
The process continues until the selected product is completely defrosted. Depending on the size of the specimen, it usually takes about an hour. For particularly large sizes it may take much longer. But still, against six hours, this is a mere trifle, since quickly defrosting fish in running water is one of the most effective ways. At the same time, as already mentioned, the product will remain the most integral in its structure and retain the maximum amount of deliciousness and usefulness.

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Can it be re-frozen?

It happens that there is a lot of defrosted product. Most housewives, without hesitation, put the excess back into the freezer. Under no circumstances should you do this! If you re-freeze cut fish, its structure and taste will deteriorate. The fish is frozen in order to protect it from the appearance of bacteria under the influence of negative temperatures. Microorganisms are activated on the surface of a thawed carcass and get there in different ways. Under their prolonged exposure, the product deteriorates. This is why it is recommended to defrost as much fish as you need to prepare the dish.

Another “water” method

Recently, it has become common to save water resources. And utility tariffs are growing and growing every day. Therefore, this method is most suitable for those people who, for some reason, are forced to save. After wrapping the fish in a bag, you need to place it in a bowl of cool water (under no circumstances use hot or even warm water!). Every half hour we change the liquid, draining the previous portion. This method will slightly lengthen the defrosting time, plus it is still not as effective as thawing in running water.

How to quickly defrost fish fillets? After all, all the recommendations of experienced chefs boil down to the fact that it is categorically impossible to thaw fillet or minced meat with water. In this case, they say, both the beneficial properties and the appearance of the semi-finished product are completely lost. What can be advised in such cases? Well, first of all, follow the rules: defrost the fillet at the very bottom of the refrigerator, where the temperature is highest. But this process may take 3-4 hours. You can, of course, fry, for example, unfrozen fillets (and even professional chefs sometimes do this). But at the same time it can shoot very strongly (the water defrosts and falls on the boiling oil). And the appearance of the prepared product suffers: it wrinkles and dries out as a result, and you can’t roll it in flour or breadcrumbs. So you can do this using physical laws, that is, increase the ambient temperature. Then the defrosting process itself will speed up. Place a covered bowl of fish near a heated stove, for example. And in the hot summer, take the fillet (covered from insects!) to the balcony, where the temperature is higher than in the kitchen. By the way, the following folk method of defrosting is also associated with the laws of physics.

They say (in secret) that this method was invented by blondes! How effective it is is up to you to judge. But if necessary, you can try to use it. What if everything works out?

We take an ordinary hair dryer. Turn it on to medium blowing mode.
Place the fillets (or carcasses) in a bowl in an open plastic bag (to ensure air flow).
Point the hair dryer at the bowl (no closer than 20 centimeters, as is the case with human hair).
We are waiting for defrosting (they say the process takes at least half an hour with interruptions).

Hake and pollock

And finally, the last nuance that I would like to discuss within the framework of the topic: “How to quickly defrost fish.” Hake or pollock are the most readily available and cheap enough to be purchased frequently. And they are most often sold frozen. How to properly prepare them for the cooking process? We do the same as with other types of frozen cold-blooded animals, using, for example, running water. By the way, many still recommend using the natural, air method of defrosting, since it is preferable to quickly defrost fish - pollock or hake - naturally, then it does not absorb water into the muscle mass and does not release juices.

How to quickly defrost fish fillets? After all, all the recommendations of experienced chefs boil down to the fact that it is categorically impossible to thaw fillet or minced meat with water. In this case, they say, both the beneficial properties and the appearance of the semi-finished product are completely lost. What can be advised in such cases? Well, first of all, follow the rules: defrost the fillet at the very bottom of the refrigerator, where the temperature is highest. But this process may take 3-4 hours. You can, of course, fry, for example, unfrozen fillets (and even professional chefs sometimes do this). But at the same time it can shoot very strongly (the water defrosts and falls on the boiling oil). And the appearance of the prepared product suffers: it wrinkles and dries out as a result, and you can’t roll it in flour or breadcrumbs. So you can do this using physical laws, that is, increase the ambient temperature. Then the defrosting process itself will speed up. Place a covered bowl of fish near a heated stove, for example. And in the hot summer, take the fillet (covered from insects!) to the balcony, where the temperature is higher than in the kitchen. By the way, the following folk method of defrosting is also associated with the laws of physics.

How to quickly defrost fish: 5 ways

Today, most supermarkets put frozen products on their store shelves. This move allows you to increase the shelf life, while the beneficial properties of the product remain unchanged. However, in order to fully enjoy a delicious fish-based dish, it is important to defrost the raw materials correctly. Experienced housewives, through trial and error, have developed effective methods that will help carry out the procedure without compromising quality. Let's look at the important aspects in order and give recommendations.

Selecting a quality product

By and large, it is easier to purchase fresh rather than frozen fish. However, not everyone can afford this option. As a rule, sea fish is delivered to store shelves after emergency freezing. River fish can be found alive.
It is difficult to choose a quality frozen product because you are purchasing a block of ice. The carcass is hard to see through the packaging; it is difficult to understand whether it has been defrosted before or not. If yes, in the end, after all the manipulations, you will end up with a pulpy mess.
It is strictly not recommended to purchase frozen products on the market, in particular from unverified suppliers. Since the flesh of the fish is very delicate, it requires careful handling. It is forbidden to freeze and defrost the composition several times.

Secrets of proper freezing

Freezing food can extend storage time up to a year. If you have a sufficiently large freezer, this allows you to solve the issue of seasonal food preparation without resorting to preservation.

Frozen food retains all the beneficial properties of a fresh product. In addition, you can store semi-finished products, soup dressings and pieces of meat in the freezer. The correct bookmark allows you not only to preserve, but also to easily and quickly defrost everything that is stored in the freezer.

Be sure to follow the rules for separate storage of semi-finished products. Fruits and vegetables should be stored separately from meat, poultry and fish. This will prevent the formation of foreign odors.

Before storing meat products in the freezer, you should prepare:

Remove the vacuum packaging;
Cut into small portions;
Divide them into separate freezer bags;
Large pieces of meat and whole poultry should be washed well and dried thoroughly;
You need to freeze at maximum power, many modern freezers have a “shock freezing” function, be sure to use it;
Sign food packages.

Freeze and defrost meat and poultry according to the rules and then there will always be delicious dishes on your table.

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Effective ways to defrost fish

There are several effective ways in which you can defrost fish at home without compromising quality. Let's look at them in order.

Method number 1. Bottom shelf of refrigerator

The method of defrosting fish under natural conditions is rightfully considered the most correct. The process is not particularly difficult, but it is quite slow. In order to carry out the procedure correctly, you need to prepare a plastic basin or other container with thin walls and a bottom (an aluminum pan will do).
Place the fish in a container and make several holes in the packaging. If the fish was purchased at the market, you must first place it in a thin food bag. Some housewives prefer to send the carcass without packaging, in which case the basin needs to be wrapped in cling film. It is important to prevent the product from chapping.
When you have completed the preparatory procedures, place the basin on the bottom shelf of the refrigerator. In this section, the temperature does not drop below +3 degrees, so defrosting will proceed evenly.
Since the method is considered the slowest, the duration of the procedure varies between 6-9 hours. It all depends on the size of the carcass and the degree of freezing. In some cases, defrosting is faster, but we recommend leaving the fish overnight.

Method number 2. Salt solution

Salt solution helps to quickly defrost fish, but the option is more suitable for marine life. The fact is that salt sucks the liquid out of the carcass, so the finished dish may turn out dry. Using this method, you can defrost fatty fish, which will later be used for pickling, smoking, baking, frying or stewing.
To prepare the solution, mix 25 g. coarse rock salt with 1.2 l. filtered warm water. Dissolve the crystals, pour the liquid into a plastic container or other container with a lid.
Remove the fish from the packaging, place it in water with salt, cover it, but leave a small gap. You can keep the carcass at room temperature or, as in the previous case, place the container on the bottom shelf of the refrigerator.
If fillets or small fish steaks are being defrosted, the procedure will take 1.5-2 hours. For larger specimens or medium-sized carcasses, you will need about 4 hours at room temperature and 6 hours when defrosting in the refrigerator.

Method number 3. Running water

Prepare 4-5 plastic bags, make sure there are no holes in them. Remove the fish from the original packaging, place it in bags and seal. Such a move will prevent the ingress of water, which can spoil the quality of the fish (the carcass will become “cotton” and tasteless).
Then you can proceed in two ways: prepare a large basin or use a regular kitchen sink. Fill the cavity with cold (preferably ice) water and place the bag of fish into the liquid.
It is important to change the water periodically to create circulation. If you don't mind water, you can let the water flow directly from the tap. In this way, flow will be ensured on an ongoing basis.
The duration of defrosting depends on the original size of the fish. The procedure must be continued until the carcass becomes soft and pliable. As a rule, 1-1.5 hours is enough, in some cases (fish weighing over 2 kg), defrosting is achieved after 3 hours.
This technique is rightfully considered one of the fastest and safest. Ultimately, the fish will not lose its beneficial qualities, as a result of which you will be able to enjoy the taste and texture. It is important to always remember that under no circumstances should the product be placed in warm or hot water.

Method number 4. Microwave

The age of technology is leaving its mark, and more and more housewives are resorting to the help of household appliances. As a rule, such equipment has a defrosting mode, as a result of which defrosting occurs without compromising quality at low speeds.
If you have a modern device, select the “Fish defrosting” function and set the weight of the frozen product. Depending on the mass, the duration is set to 15-30 minutes.
Place the carcass in a microwave-safe container or on a flat dish without a golden edging. Turn the fish every 3-5 minutes to ensure the product thaws evenly. Otherwise, the carcass may “fry”, as a result of which the dish will be spoiled.
Since the microwave cavity is small, large whole fish cannot be defrosted. First chop it into pieces of the appropriate size, and then proceed to manipulation.
Using this method, it is important to constantly monitor the structure of the carcass. There is no need to bring it to excessive softness in order to make the task of cleaning and cutting easier.

Method No. 5. Hair dryer

No matter how trivial it may sound, but in the absence of a microwave oven or the impossibility of using other methods, some housewives resort to using a regular hair dryer. There is an opinion that the method was developed by blondes, but defrosting in this way does not depend on the color of the owner’s hair.
To carry out the procedure correctly, you need to take a hairdryer and set it to cold (the “Snowflake” button). It is also important to turn on the device not at very high airflow, otherwise the fish will become chapped.
Choose a medium-depth plastic or glass container. Place the fish in a plastic bag and leave a hole with a diameter of 5-7 cm. Point the hair dryer at the carcass, keeping a distance of about 25 cm.
Move the device, guiding it along the fish’s body with smooth movements. Turn off your hair dryer periodically to prevent it from overheating. As practice shows, the procedure takes about 30-40 minutes, it all depends on the size of the frozen product.

It is not difficult to defrost fish at home if you have sufficient knowledge regarding the available methods. The longest defrosting option involves using the bottom shelf of the refrigerator. Quick methods include defrosting with a hairdryer, microwave or saline solution. Make sure that the carcass is defrosted no longer than the specified period, otherwise the fish will lose its beneficial properties and become unfit for consumption.

Thawing

The best option for defrosting any fish or fillet is slow thawing on the bottom shelf of the refrigerator at a temperature of 5˚C. This method does not degrade the quality of the product. Its negative side is that you have to wait about 9 hours.

Pierce the package with fish in several places. If the carcass is not packaged, then you will need to wrap it in cling film. Then place the fish in a thin-walled dish. Place the dish with the fish on the bottom shelf of the refrigerator to thaw for 7-9 hours or overnight. Then remove the defrosted fish from the packaging, drain the resulting liquid and dry with paper towels.

This method is excellent for sea bass, pollock, hake and sturgeon.