3 quick and effective ways to defrost fish

• Keep the fish in a sealed plastic bag to prevent water contact.

• Submerge the bag in a bowl of cold water.

• Change the water every 20–30 minutes to maintain cold temperature.

• Small fillets thaw in about 30 minutes, while larger pieces may take 1–2 hours.

• Best for: Faster thawing without cooking the fish accidentally.

3. Microwave Defrosting (Quickest)

• Place the fish on a microwave-safe plate.

• Use the microwave’s defrost function or set power to 30%–50%.

• Check and turn the fish every 30–60 seconds to ensure it thaws evenly.

• Be careful: Microwaving too long can partially cook the fish, affecting texture.

• Best for: Last-minute meal prep.

💡 Extra Tips:

• Never thaw fish at room temperature—it increases the risk of bacteria.

• Cook thawed fish immediately, especially if using cold water or microwave methods.