Purchase seafood that is completely frozen, not partially thawed. It should be stored in the freezer case below the “frost line. “[2] X Trustworthy Source US Food and Drug Administration U. S. government agency responsible for promoting public health Go to source Don’t buy fish that has ice crystals or frost inside covering the fish. That means it has been in storage for a very long time, and may no longer be good to eat.
Thawing fish in the refrigerator is the best way to preserve its taste and texture. Thawing fish in the refrigerator takes several hours. If you’re out of time, try a different method. Don’t be tempted to just place it on the counter to let it thaw; the outer portions of the fish could start to go bad before the inside is completely defrosted. [3] X Research source When using this method to thaw vacuum packaged fish, make sure to remove or open the packaging before leaving the fish in the refrigerator. Not doing so can lead to development of toxin producing bacteria. [4] X Research source
As an alternative, you can run the fish under cold running water to thaw it out. The water doesn’t have to run rapidly; a steady stream will do. This will defrost the fish more rapidly than placing it in a pot of cold water. However, use running water only for thinner fish filets, since you don’t want to waste too much water by running it for half an hour or more. Check the fish to see whether it has completely defrosted by pressing your finger against the flesh. If it still feels frozen in the middle, let it continue to thaw. Don’t thaw fish in hot water. This will thaw the fish unevenly and too quickly, changing its taste and texture. Thawing in hot water will also make the outer edges susceptible to getting contaminated with bacteria before the inside of the fish is finished thawing.
Use this method only if you’re planning to cook the fish immediately after thawing. Be careful not to actually cook the fish in the microwave; take it out while it’s still cold to make sure the texture and flavor don’t start to deteriorate.
Steaming. Place the fish in an inch or two of broth and slowly steam it. It’s healthy, delicious cooking method that results in silky fish, whether you start with fresh or raw fish. Baking. Brush the fish with olive oil and place it in a roasting pan. Bake the fish until it’s no longer opaque and easily flakes apart. Use a foil packet on the grill. If you really want to grill the fish, brush it with oil and sprinkle it with seasonings, then wrap it up in a foil packet and crimp the edges. Place it on a hot grill. The fish will steam in the packet and taste delicious when it’s finished. Add it to soup or stew. If you have shrimp, mussels or clams that are frozen, you can simply add them to stew or soup that’s simmering hot. The seafood will start cooking in the seasoned liquid and be ready to eat within a few minutes.
If you’re not sure whether you can cook the fish while it’s frozen, it’s probably better to defrost it first, just in case. However, if a recipe specifies that the fish should be thawed, you can still take a risk and cook it frozen. Just add a few minutes to the specified cooking time, and make sure the fish is cooked through before you serve it.
