Defrost fish is quite a delicate process. This type of meat tends to break down very quickly and, in addition, it’s texture is very soft. Avoiding risks of toxicity from eating fish requires taking into account the continuity of the cold chain, because altering it will proliferates bacteria. For the rest, a proper defrosting process will guarantee a good texture and flavor.
In this article we bring you some tips so you can learn how to defrost fish in a safe and healthy way.
A fairly safe way to defrost fish is to take it out of the freezer and lower it into the fridge. The fish will thaw little by little from one day to the next, but it will not lose the cold chain. It requires 24 hours.
This technique should only be used if the fish is to be prepared immediately. Take the fish to the microwave in a plate and press the defrost button. Adapt the time to the relative weight of the piece. Be careful not to exceed the right amount of time, as the meat of the fish will begin to cook.
If you don't have a microwave and need to defrost fish quickly, put it in a well-sealed plastic bag and soak it in water for an hour. You can also leave it under running water.
Some ways of preparing fish can save us the defrosting process. Take into account that the cooking time will naturally increase. In those cases you can take the fish from the freezer to the pot. Examples: cooked fish, fish sauces, soups, and steamed fish.
Caveat! Use this technique only in the indicated cases so as not to alter the texture and flavor of the fish. We advise against cooking fish directly in the oven.
Tips for freezing fish correctly
Once again we must insist that a fish must be well frozen to guarantee its quality. Therefore, here we summarize some general tips on how to keep it in optimal conditions:
Before freezing the fish, clean it properly. That is: remove the scales completely, as well as the gut and fins where appropriate.
Put the fish in plastic bags or well-sealed containers.
To preserve fillets, use a sheet of aluminum foil as a spacer between each fillet.
Identify the date of freezing.
The fish resists up to 3 months of freezing.
Shellfish resist up to 1 month of freezing.
Although shellfish can be frozen raw, it is best to cook it first. In that case, let them cool before freezing.