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Making frozen fish for dinner? Here’s how to get it thawed and ready to go
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Tilapia sounds amazing right about now… the only problem is that it’s currently sitting in the back of your freezer. How are you supposed to defrost your fish while ensuring that it’s still safe to eat? You’ve got a few options at your fingertips. We’ll start by walking you through an overnight thawing method in the refrigerator, along with two quick, same-day thawing methods that require either a bowl of cool water or the microwave. Before you know it, you’ll be ready to whip up your favorite fish dish!
Things You Should Know
- Stick your frozen fish in the refrigerator overnight so it’s completely thawed and ready to cook.
- Defrost your fish quickly in a bowl of cool water, making sure to replace the water every 30 minutes. Never leave your fish out on the counter to defrost.
- Use the defrost setting in your microwave to thaw your frozen fish out slightly.
Steps
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Refrigerate the frozen fish overnight to thaw it gradually. Move the fish to the refrigerator the night before you plan on cooking it—this keeps the fish at a consistently cool temperature while also allowing it to thaw completely. [1] X Trustworthy Source FoodSafety.gov Online portal combining food safety information from the U.S. Food and Drug Administration, the Food Safety and Inspection Service, and the Centers for Disease Control and Prevention Go to source If your fish is vacuum-sealed, remove the packaging and stick the fish on a plate before placing it in the fridge. [2] X Research source- Vacuum-sealed fish can develop botulism-forming bacteria when left at temperatures above 38 °F (3 °C). [3] X Research source
- Pro tip: Plan to cook your fish a day or 2 in advance before thawing it out in the refrigerator, as frozen seafood needs plenty of time to completely defrost. [4] X Trustworthy Source US Food and Drug Administration U.S. government agency responsible for promoting public health Go to source
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Use the fish within 1-2 days after thawing it out. Fish doesn’t need to be used the same day that it’s thawed, but try to cook it within 2 days of sticking it in your refrigerator. Before you start cooking, give the fish a quick sniff to tell if if it’s gone bad —fresh fish has a mild scent, but it smells more sour and spoiled when it goes bad. [5] X Trustworthy Source US Food and Drug Administration U.S. government agency responsible for promoting public health Go to sourceAdvertisement -
Refreeze the fish within 1-2 days if you don’t plan on using it right away. Dip fatty pieces of fish (like mullet, mackerel, salmon, tuna, and trout) in a mixture of 2 tsp (6 g) of ascorbic acid and 1 US qt (0.95 L) of cold water for around 20 seconds. If you have lean fish (like cod, bass, catfish, flounder, and snapper), dip the meat in a saltwater mixture made with ¼ cup (64 g) of salt and 1 US qt (0.95 L) of cold water for 20 seconds. Then, cover up the pretreated fish in moisture-proof wrap , dividing each piece of fish with freezer paper . [6] X Trustworthy Source University of Missouri Extension University of Missouri program dedicated to research-based, practical public education Go to source- Raw fish stays fresh in the freezer for 3-12 months, while cooked fish stays fresh for up to 3 months.
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Put the fish in a plastic bag. Make sure that the bag is completely sealed so the fish won’t touch or absorb any of the cool water. If this happens, the fish might turn out more watery after it’s cooked. [7] X Trustworthy Source Food Safety and Inspection Service of the USDA Food safety information provided by the U.S. Department of Agriculture. Go to source- If your fish is vacuum-sealed, remove the extra packaging before you start thawing anything. [8] X Research source
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Place the fish in a pot of cold water. Make sure that the water is cooler than 70 °F (21 °C) to prevent any contamination. [9] X Trustworthy Source National Center for Home Food Preservation Publicly-funded center dedicated to educating consumers about research-backed safety practices for preserving food Go to source If the fish floats, put a plate or another weight on top to keep it completely submerged.
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Switch out the water every 30 minutes until the fish is thawed. As the pot of water warms to room temperature, pour it out and refill it with cool water. Ideally, don’t thaw your fish for more than 2 hours; otherwise, harmful bacteria can start to multiply. [10] X Trustworthy Source National Center for Home Food Preservation Publicly-funded center dedicated to educating consumers about research-backed safety practices for preserving food Go to source Once the fish thaws, cook it right away. [11] X Trustworthy Source EatRight.org Organization associated with the Academy of Nutrition and Dietetics providing advice about food, health, and fitness Go to source
- Warning: Don’t refreeze any raw meat that you’ve thawed out using cool water. [12] X Trustworthy Source EatRight.org Organization associated with the Academy of Nutrition and Dietetics providing advice about food, health, and fitness Go to source
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Unwrap and the fish and set it on a plate. Remove the frozen fish from any vacuum seal packaging, plastic bags, or other wrap. Make sure that the plate you place the meat on is microwave-safe. [13] X Trustworthy Source EatRight.org Organization associated with the Academy of Nutrition and Dietetics providing advice about food, health, and fitness Go to source
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Thaw the fish using your microwave’s defrost setting. Check your microwave’s user manual to find the proper way to defrost frozen items. [14] X Trustworthy Source EatRight.org Organization associated with the Academy of Nutrition and Dietetics providing advice about food, health, and fitness Go to source Heat the fish long enough so the fish is flexible (rather than frozen solid) with ice still visible on the surface. [15] X Trustworthy Source US Food and Drug Administration U.S. government agency responsible for promoting public health Go to source- Microwave thawing can work in a pinch, but it isn’t the most ideal way to thaw out your frozen fish since it’ll likely thaw the meat out unevenly. Whenever possible, opt for refrigerator or cool water thawing instead.
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Cook the fish right away. Stick your fish on the stove, in the oven, on the grill, or however else you’d like to cook it—just don’t put it in the fridge or leave it out on the countertop. If you plan on refreezing any of your fish, make sure that it’s completely cooked first. [16] X Trustworthy Source EatRight.org Organization associated with the Academy of Nutrition and Dietetics providing advice about food, health, and fitness Go to source
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Community Q&A
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QuestionI want to cook cod in bread crumbs, but it's frozen. Do I let it defrost, and can I re-freeze it when cooked?Community AnswerYou have to let it thaw completely before preparing it for cooking. It is also not recommended that you freeze the cooked fish. Instead, cut the portion of raw fish you want to eat with a sharp knife before thawing it.
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QuestionWhat's the best way to cook frozen cod?Community AnswerFlour the fish. Cook it on med-low heat in olive oil.
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QuestionWhat is the best method to hold fish prior to breading if frying in a large quantity: cold water or the egg mixture?Community AnswerThe egg mixture is best -- you simply drain some of the egg mixture before putting them right in the batter, rather than drying them as you'd have to with the water.
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Tips
- Want to cook your fish without thawing it out first? Simply prep the fish by removing it from the freezer, rinsing it with cool water to get rid of any ice and buildup, and then blotting it dry with a paper towel. [17] X Research sourceThanks
- Always check the packaging on frozen fish before you buy. If the outer packaging looks crushed, torn, or opened in away, steer clear. [18] X Trustworthy Source US Food and Drug Administration U.S. government agency responsible for promoting public health Go to sourceThanks
- Always wash your hands before and after handling raw fish. [19] X Trustworthy Source US Food and Drug Administration U.S. government agency responsible for promoting public health Go to sourceThanks
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Warnings
- Never leave your fish on the counter to thaw it out, or else it could start developing harmful bacteria. [20] X Trustworthy Source Food Safety and Inspection Service of the USDA Food safety information provided by the U.S. Department of Agriculture. Go to sourceThanks
- Always cook your fish until it reaches an internal temperature 145 °F (63 °C). It’s ready to eat if the fish looks clear and flakes when you scrape it with a fork. [21] X Trustworthy Source US Food and Drug Administration U.S. government agency responsible for promoting public health Go to sourceThanks
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References
- ↑ https://www.foodsafety.gov/blog/safe-selection-and-handling-fish-and-shellfish
- ↑ https://www.canr.msu.edu/news/open_your_vacuum_packed_fish_before_thawing
- ↑ https://www.canr.msu.edu/news/open_your_vacuum_packed_fish_before_thawing
- ↑ https://www.fda.gov/food/buy-store-serve-safe-food/selecting-and-serving-fresh-and-frozen-seafood-safely
- ↑ https://www.fda.gov/food/buy-store-serve-safe-food/selecting-and-serving-fresh-and-frozen-seafood-safely
- ↑ https://extension.missouri.edu/publications/gh1504
- ↑ https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/big-thaw-safe-defrosting-methods
- ↑ https://www.canr.msu.edu/news/open_your_vacuum_packed_fish_before_thawing
- ↑ https://nchfp.uga.edu/how/freeze/thawing.html
- ↑ https://nchfp.uga.edu/how/freeze/thawing.html
- ↑ https://www.eatright.org/food/home-food-safety/safe-cooking-and-prep/thawing
- ↑ https://www.eatright.org/food/home-food-safety/safe-cooking-and-prep/thawing
- ↑ https://www.eatright.org/food/home-food-safety/safe-cooking-and-prep/thawing
- ↑ https://www.eatright.org/food/home-food-safety/safe-cooking-and-prep/thawing
- ↑ https://www.fda.gov/food/buy-store-serve-safe-food/selecting-and-serving-fresh-and-frozen-seafood-safely
- ↑ https://www.eatright.org/food/home-food-safety/safe-cooking-and-prep/thawing
- ↑ https://www.thekitchn.com/skip-the-thawing-cook-frozen-fish-straight-from-the-freezer-tiny-tips-from-the-kitchn-204186
- ↑ https://www.fda.gov/food/buy-store-serve-safe-food/selecting-and-serving-fresh-and-frozen-seafood-safely
- ↑ https://www.fda.gov/food/buy-store-serve-safe-food/selecting-and-serving-fresh-and-frozen-seafood-safely
- ↑ https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/big-thaw-safe-defrosting-methods
- ↑ https://www.fda.gov/food/buy-store-serve-safe-food/selecting-and-serving-fresh-and-frozen-seafood-safely
About This Article
Article Summary
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To safely thaw frozen fish, place the fish in the refrigerator overnight so it can thaw out gradually. This is the best way to preserve the fish’s flavor and texture. If you need to thaw the fish quickly, place it into a resealable plastic bag, then submerge the fish in a pot of cold water for about an hour. If the fish floats, put a plate on top of the bag so it will stay underwater. You can also use your microwave’s defrost setting to thaw out the fish, but check it frequently, as this can change the texture and flavor of the fish. If you want to learn how to cook your fish once it's been thawed, keep reading the article!
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