lautnusantara.com Defrosting frozen fish isn't something you should do carelessly. The wrong method can risk changing the fish's texture and flavor. It can also allow bacteria to multiply. So, what is the right way to defrost frozen fish?

How to Store Fish in the Refrigerator

Before learning how to defrost frozen fish, you first need to know how to store it properly. Freshly bought frozen fish should be put in the refrigerator immediately. The bacteria already on the fish will multiply rapidly if left at room temperature for too long.

This is why frozen fish that has been at room temperature for more than two hours should not be refrozen and should be cooked right away. If it's not possible to put it in the refrigerator, pack the fish in a bag with ice cubes to keep it cold before storing it in the freezer.

The ideal temperature for storing seafood is below 4°C, but it's even better if you store it in the freezer. According to the USDA, raw frozen fish can last in the freezer for 3 to 8 months. Meanwhile, pre-cooked frozen fish can last up to 3 months in the freezer.

The Right Way to Defrost Frozen Fish

Some people might want to cook fish quickly, so they sometimes just fry it while it's still frozen. However, you should avoid cooking frozen fish directly. This can cause oil to splatter and prevent the fish from cooking thoroughly.

Therefore, it's important to defrost the fish first before cooking. The right way to defrost frozen fish is crucial to prevent changes in its texture and flavor.

1. Thawing in the Refrigerator

This is not the fastest way to defrost frozen fish, but it is proven to be the safest. Place the fish in a clean container, then put it on the bottom shelf of the refrigerator or away from other foods to prevent bacteria that cause food poisoning.

This process can take up to 24 hours, so you need to prepare the frozen fish at least a day before you plan to cook it. The advantage is that the fish will maintain its quality for 1-2 days afterward.

2. Using Cold Water

This method can thaw fish faster than leaving it in the refrigerator. However, you need to be careful when trying this method.

First, wrap the fish in a plastic bag. Make sure the bag doesn't leak to prevent bacteria from getting in and spoiling the fish's quality.

Afterward, place the bag in a container of cold water. Change the water every 30 minutes until the fish is no longer frozen. With this method, one kilogram of frozen fish may take up to 2 hours to thaw before it can be cooked.

3. Using a Microwave

Another way to defrost frozen fish is by using a microwave. Use a microwave-safe container. Avoid heating the fish in Styrofoam, cardboard packaging, or plastic wrap that touches the fish directly.

Place the fish in a container, then cover it with a lid that doesn't touch the fish directly. This method can thaw frozen fish faster, but it's only suitable for fish that will be cooked immediately.

Things to Note When Cooking Defrosted Fish

Fish that has been fully defrosted should be cooked immediately. Do not put it back in the refrigerator, as this can cause contamination and increase the risk of food poisoning. Sometimes, the center of the fish may still feel frozen even though the rest has thawed.

Don't make the mistake of leaving the fish at room temperature until the center thaws. The surface temperature of the fish may have already increased, allowing bacteria to multiply.

If thawing fish seems too much of a hassle, you can cook it directly from frozen after warming it up slightly. Be aware that cooking frozen fish directly will take longer to cook thoroughly.

Additionally, the Food and Drug Administration (FDA) recommends cooking fish to a minimum internal temperature of 63° Celsius (145°F). Whether you're thawing fish or cooking it from frozen, pay attention to the way you store, prepare, and cook it. This way, you can maintain a healthy diet and avoid the risk of health problems from incorrect methods.

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