How to defrost fish and seafood correctly: 4 rules

Fish is a very valuable product that contains many mineral elements necessary for the body, including phosphorus, calcium, potassium, sodium, magnesium, and sulfur. It also contains complete protein, which is very necessary for the body. It is worth noting that cooking any fish is very simple – you can bake, boil, fry, and it will not lose its beneficial properties.

But if you choose frozen fish for cooking, you need to know a few simple rules that the FoodOboz editorial team will tell you how to do it so correctly that the product does not lose its benefits.

1. Defrost fish and seafood naturally

If you want a good product, you do not need to defrost it in the microwave, or in hot water, but simply put it on the bottom shelf of the refrigerator, after putting it in a deep dish or plate.

2. Do not open the package before defrosting

You can damage the fish, even tear off parts of it, so wait until it is well thawed and feel free to remove the packaging.

3. For easy cleaning and cutting into steaks, do not defrost the fish completely

This is important, as you can easily remove the skin from the fish without damaging it at all.

4. Do not wash

Thawed fish does not need to be washed, otherwise it will be watery, you just need to pat it well with a paper towel.

But if you need to defrost the fish very quickly and don't have much time, then you can use a simple tip, but it is only suitable for a whole carcass: take cool salted water at the rate of 2 tbsp of salt per 1 kg of fish, put the fish in it for a while.

However, defrosting divided fish or fillets in this way is unacceptable.

How to defrost seafood quickly

In a warm environment, the fibers of the product break down, spoilage and rotting processes begin, so never defrost fish and seafood in a room with a high temperature or under hot water.

Especially since seafood can be cooked frozen, it does not need to be defrosted first.