Tips for Buying and Thawing Frozen Fish
Important:
Never forcibly thaw frozen fish (e.g., in hot water or microwave)! This ruins the texture, making the fish mushy and unpleasant.
Advantages of Frozen Fish:
- Usually cheaper
- Greater variety available, especially if you don’t live near the sea
How to Choose Frozen Fish:
- Pieces (whole, fillets, or steaks) should be separate, not stuck together
- No visible ice crystals or frost on or between the pieces — any ice means it was thawed and refrozen, lowering quality
- Pieces should not be deformed or bent — signs of thawing and refreezing
- These factors ensure fish will stay firm and fresh after cooking
How to Properly Thaw Fish:
- Thaw fish slowly in the fridge overnight (or for several hours) — this preserves texture and flavor
- If thawed too quickly or forcibly, fish will turn mushy and lose quality
- If you find the fish has a spongy texture after cooking, it was likely thawed improperly before purchase — avoid consuming it!
Thawing Fish in Milk (Recommended for Whole or Fillet Fish):
- Place frozen whole fish or fillets directly into milk in a container and thaw in the fridge
- Milk neutralizes the strong “fishy” odor that can develop with frozen fish and helps retain fresh flavor
- For fillets or steaks, you can soak them in milk for about 10 minutes after thawing, then drain and pat dry before cooking
Enjoy your fish with great texture and flavor!