fish frozen

fish frozen

Fish frozen as well as frozen shellfish are "flash frozen" within hours of harvest, while it might take several days for the same seafood to make it to your supermarket as "fresh." Keep this in mind when deciding to get fish frozen at home. Freezing fish at home should be reserved for those times when you end up with more product than you can immediately eat, such as after a fishing trip or if someone cancels out for dinner. Fish frozen (and shellfish) in the home freezer will not improve quality; it only maintains it, at best.

Fish frozen is not always necessary to thaw before cooking, depending on how it will be prepared. If thawing is not necessary, simply double the cooking time. But, if your recipe calls for coating, rolling, or stuffing, or if the fish frozen is in a block, you will need to defrost to facilitate handling. Defrost fish frozen overnight in the refrigerator if you plan ahead. This is the best way to thaw fish frozen in order to minimize loss of moisture.

Fish frozen should never be defrosted at room temperature or with hot or warm water. You will destroy the flesh. If you forget to take your fish frozen out of the freezer ahead of time, place it in a sink of cold water or under cold, running water. A one-pound package of fish frozen will defrost in approximately one hour.