Quick thawing: How to defrost fish without losing flavour

Forgetting to defrost fish, which was meant to be the main ingredient for our dinner, is common amidst the hustle and bustle of daily tasks. Instead of resorting to emergency measures that can affect the texture and taste of the delicate meat, it's helpful to know methods for quick and safe thawing.

How can you quickly thaw fish while maintaining its structure and flavour? Here are two tried-and-true methods you can use in any kitchen.

Salt is an invaluable kitchen ingredient, whose role in the context of defrosting fish may surprise many of us. By lowering the freezing point of water, salt accelerates the melting of ice around the fish, doing so effectively and gently for the meat.

How to do it? Take the frozen fillets out of the packaging, place them on a plate, and sprinkle them with salt. Then wait a few minutes until the ice begins to melt. With this simple step, you can ensure the fish will have the proper texture and be suitable for further preparation.

Another popular method for quick fish defrosting is using cold water. Although it takes a bit more time than the salt method, it is equally effective and safe, both for the meat and your health. It's important to ensure that the frozen fish is securely sealed in a plastic bag or foil, which will protect it from water soaking in.

How to thaw fish in water? Place the fish in a resealable plastic bag and close it tightly. Then put the fish in a bowl of cold water. Change the water every half hour to speed up the thawing process. Do not pour hot water, as this will cause some proteins to coagulate.

Fish can be quickly thawed in the oven. How to do it? Place the fillet in an oven-safe dish and put it in the oven preheated to 70 degrees Celsius. Wait until the ice on the surface starts to melt and slightly increase the temperature. Remember that the temperature should not be too high.

Many people make several mistakes when defrosting fish, which can affect the quality and safety of the prepared dish. One of the most common is using hot water to speed up the defrosting process. This can lead to changes in the structure of the meat and a loss of flavour, as well as pose a risk of bacterial growth.

Another mistake is leaving the fish on the counter at room temperature, which promotes the rapid growth of microorganisms. To avoid these problems, it is better to use safer thawing methods.