Room temperature encourages fast bacterial growth.
3. Microwave Defrosting
It often partially cooks the fish, ruining the texture.
⭐ Tips for the Best Texture
Always pat thawed fish dry before cooking.
If the fish feels mushy, it may have thawed too quickly or been refrozen previously.
Use thawed fish within 24 hours.
Final Thoughts
Defrosting fish quickly doesn’t have to mean sacrificing quality. Whether you choose the cold water method, a rapid running-water thaw, or even cooking straight from frozen, you can enjoy fresh-tasting seafood in minutes.
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