Thaw frozen fish in a covered container on the lowest shelf of the refrigerator; do not thaw it at room temperature. Fish has an additional rule: remove vacuum-packed fish from its package before thawing. Thawing fish in an oxygen-free environment at refrigerator temperature carries a separately noted risk, which is why the package is opened before thawing.
The refrigerator is the standard method. Place the fish in a covered container and thaw it on the lowest shelf; this is the coldest area and keeps drips from reaching other foods. Thawing time depends on thickness: a thin fillet may thaw overnight, while a thick steak or whole fish may take a day. Cook thawed fish the same day. This method best preserves texture and keeps the temperature from rising. Check the date on the package at this stage; thawing cannot restore the quality of a product that has been stored in the freezer for a long time.
Fish has a rule that differs from meat. Remove frozen fish sold in a vacuum-sealed package from the package before thawing. The combination of an oxygen-free environment and refrigerator temperature creates an additional risk for fish; this is why many products carry the warning “remove from package before thawing.” Open the package, place the fish in a covered container, and thaw it that way. This rule does not apply to red meat in the same way; it is specific to fish.
When you are in a hurry, use cold water. Put the fish in a leakproof bag and submerge it in a container of cold water; if the bag leaks, water can enter the fish and damage its texture. Change the water every 30 minutes. Thin fillets thaw this way in half an hour, while thick pieces take 1 hour. Do not use hot or warm water: the outside of the fish can begin to cook in warm water and become mushy. Cook fish thawed this way immediately.
Thawing fish on the counter is especially inadvisable. Bacteria on fish are cold-water types that multiply quickly at room temperature; fish is also thin enough to warm quickly from the outside inward. The edges of a piece can enter the range from 5 °C / 40°F to 60 °C / 140°F while the center is still frozen. For the same reason, do not thaw fish on a sunny windowsill, in warm water, or on a radiator. Use the microwave defrost setting only if you will cook the fish immediately afterward.
A fourth option is not to thaw the fish at all: thin fillets can go straight from frozen into the oven or steamer, with a longer cooking time. Do not refreeze thawed fish; the texture is damaged a second time and the fish may fall apart when cooked. Drain the liquid released during thawing and pat the fish dry with paper towels so it browns in the pan. The cooking measure does not change: fish is considered safe when its internal temperature reaches 63 °C / 145°F. If you begin cooking before the fish is fully thawed, arrange the pieces in a single layer; a partly frozen block can cook on the outside while remaining frozen inside.
Comments (1)
Vakumlu paketi çözdürmeden önce niye açmak gerekiyor?
Havasız ve soğuk olmayan ortam bazı bakterilerin ürediği koşuldur; paketi açmak o ortamı ortadan kaldırıyor. Balığı paketten çıkarıp kapalı bir kapta çözdürmek en temizi.