After a working day, the housewife takes over the “second shift”: prepares dinner, does laundry, and cleans the apartment. Hungry groans are already heard from the room, and the woman still cannot solve the question of how to quickly defrost the fish. The meat of aquatic inhabitants is very demanding for proper processing; if you rush and put it under running hot water, the family will get a tasteless, shapeless mess for dinner. If you want a carcass that has been in the refrigerator for a week to acquire the freshness of just caught fish, hurry up slowly.
How to choose a quality product?
The easiest way is not to defrost the carcass, but to buy fresh product or live fish. Unfortunately, this option is not always available, and from the store we often bring a piece that can rival a stone in hardness, or a block of ice in which an incomprehensible frozen creature can be seen. A delicious dish can be prepared only if you defrost the pulp correctly and immediately begin culinary creativity. Perhaps you do everything right, but instead of a delicious fillet in the package you end up with an incomprehensible mess. This happens if the fish has already thawed, and then it was frozen again in the refrigerator.
Do not buy frozen fish from random sellers at the market. The tender meat of aquatic creatures requires that it be handled correctly. It is frozen using special equipment, the process must go very quickly, then the pulp will retain its structure and useful qualities. Fishermen who fish in the nearest body of water store their catch in a household refrigerator, where the temperature regime is completely different.
When buying a large frozen carcass, think about how you are going to cook it. If you have a large family or a serious celebration is planned, there will be no problems, everything will go straight into the frying pan. When you can’t eat that much food in a day, try to buy smaller fish or cut into pieces. When re-frozen in the home refrigerator, the pulp not only loses its beneficial properties, but also falls apart the next time it is cooked. Breeds with tender meat should be taken especially seriously.
Sellers can put on the counter not fresh-frozen fish, but a carcass that has been thawed an unknown number of times and put back into the freezer. This can happen when freezing equipment breaks down, the temperature in the refrigerator is incorrect, and sometimes this is done on purpose so that the pulp, lying in water, absorbs it, and the weight of the product increases. You can determine for yourself what is on display.
The following signs indicate that the product is of high quality.
- A smooth carcass of silver color without damage, dents or stains.
- The gills are red or pink.
- Absence of ammonia, rancid fat and other aromas that are not characteristic of fresh fish.
- A thin layer of ice glaze is allowed, which should be smooth and transparent, without lumps.
To avoid hassle with rapid thawing, think over the menu in advance and defrost the fish in the refrigerator on the bottom shelf. Small pieces will take about 6 hours and will be ready to fry while you are at work or sleeping.
The vagaries of frozen fish
Mammalian meat consists of interconnected fibers, so if defrosted improperly, only the taste and beneficial properties can be affected. It takes a lot of effort to make a piece of beef lose its shape and fall apart. The pulp of aquatic inhabitants consists of plates loosely fastened together. Inept handling of the product before cooking leads to the fact that the fillet loses juice, becomes deformed, and turns into a shapeless mass.
When choosing a defrosting method, you must take into account that the highest quality product will be obtained only when the fish thaws very slowly. If you are expecting guests and want to feed them a great dish, take care of this in advance. It is best to place the carcass on the bottom shelf in the refrigerator the day before. The fish will retain its juice, will not absorb excess moisture, and the structure of its meat will not be damaged. If the product requires cutting, start processing before it has time to thaw completely: cleaning and cutting a slightly frozen carcass is much easier.
To prevent your hands from freezing during this work, put on woolen gloves and rubber gloves over them.
Much depends on the breed of fish. The tougher and coarser its meat, the longer it can be stored in the refrigerator and the less it will suffer if it is not defrosted properly. If you don’t want to tire yourself of thoroughly preparing the product before frying, buy cheap pollock; it’s not as bad to spoil it as expensive trout. If you are going to grind the fillet into minced meat for cutlets, the preservation of the structure also does not play a big role.
Methods for defrosting fish
If the appearance and taste of food is not of great importance to you, and you value your time more than the quality of the dish, you may not need to defrost the fish fillet. Place the pieces in a frying pan with heated oil, cover with a lid, since the water will evaporate with strong splashes, and fry until cooked. Only semi-finished products can be prepared in this way; it is permissible to handle uncleaned fish this way only when you want to eat it along with fins, scales and intestines.
When deciding how to defrost fish, choose one of the options:
- in the microwave;
- in cold water;
- in a steamer;
- using a hairdryer.
Each method has its pros and cons and is suitable for a specific situation. When choosing a thawing method, you need to take into account the breed of fish, the size of the piece, and the recipe for further preparation.
You can defrost small breeds or pre-chopped carcasses in the microwave. Place the product in a special container and set the “defrost” program. Don't forget to swap the pieces from time to time, otherwise some slices will be almost hot, while others will still be icy. Not even half an hour will pass before you put the juicy fillet in the frying pan.
When defrosting using the “wet” method, try to ensure that the carcass does not lie directly in the water. If you simply throw it into a pan of liquid, the meat will absorb moisture and become watery. Wrap the fish in a plastic bag, place it in the sink, turn off the drain halfway and open the cold tap. If your apartment has a water meter and you like to save money, fill the sink with cold water, release the liquid from time to time and refill the sink. The process will take about an hour, but you can sprinkle the fish with salt, then it will thaw faster. If even with this method you are afraid that you will pay too much for the water, place the bag of fillets in a saucepan and change the liquid from time to time. It will take less money and more time.
When the weather is hot outside, you can put the fish in a bowl, cover it from flies and leave it in a warm place. In winter you can put it near the battery, but the process will still take almost the whole day. The fact is that air does not conduct heat well; an area of cold atmosphere forms around the carcass. To speed up thawing, it is necessary to create air circulation. You can try using a device that is in every woman’s nightstand - a hair dryer. Set the temperature to medium and blow on the open bag of fish from a distance of about 20 cm. If you direct the air stream correctly, after about half an hour you can start preparing the dish. Some housewives preheat the oven to a low temperature, turn off the heat and place the carcass there to defrost.
Before cooking, put the defrosted fish in milk, after 15 minutes you can start cooking. With this treatment, the taste improves and the flesh becomes tender.
If you want to prepare a steam dish, place the fillet in a steamer or on a special stand in the multicooker, turn on the lowest mode and process the pieces until defrosted, this will take no more than 20 minutes. The fish does not come into contact with water and does not lose its beneficial properties. When the semi-finished product thaws, turn on the necessary program, and very soon you can invite your family to the table.
There is no perfect way to defrost fish correctly, try to master all the methods and apply them in the right situation. If real gourmets come to visit you, do not be lazy to go to a specialized store and buy live fish from an aquarium. A frozen carcass is also suitable for preparing a regular dinner; experienced chefs can prepare thawed hake in such a way that guests will not distinguish it from delicacy breeds. You can only learn through practice, try different methods, and soon the question of how to defrost fish will not be a difficult problem for you.
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Nov-18-2016
Naturally, when preparing dishes, special preference should be given to, if not fresh, then frozen fish, and only then salted, smoked and canned fish.
How to choose the right frozen fish?
The quality of frozen fish depends on three factors:
1) freezing method;
2) storage conditions;
3) defrosting method.
Frozen fish can be harmful if it was frozen too late, was poorly stored, or was partially or completely defrosted during storage.
In such cases, a favorable environment is created for the activation of dangerous bacteria or the accumulation of poisons, for example, histamine.
Especially in the head part, so it is better not to use the head even for preparing first courses.
It is in it, according to research, that high concentrations of heavy metals are found - mercury, lead, cadmium.
A good indicator of the high consumer qualities of frozen fish is the condition of the eyes. A good (not old) fish should not have cloudy, white or sunken eyes.
According to the rules of freezing, fish (some varieties) must be covered with a thin ice crust (ice glaze). Unscrupulous producers often abuse this, and as a result, the carcass contains more than half of water instead of meat. This, of course, does not affect the quality, but it does affect our wallet.
The benefits of frozen fish will be maximum if you cook it without first defrosting it. But if additional processing is required, then it is safer to defrost in the refrigerator.
Under what conditions should frozen fish be defrosted and stored at home in order to better preserve all its original advantages? It depends on how hard the fish you bought is frozen, how soon you intend to cook it, and what your options are for using artificial and natural cold.
In the winter and transitional seasons (in the middle zone of the country, usually for more than six months), you can successfully use natural cold for storage, placing fish between two window frames in a special food box, as well as on a balcony, veranda, or in a cold pantry.
The quality of frozen fish noticeably deteriorates if it has thawed after freezing and is re-frozen.
Thawed fish, if you are not going to cook it in the very near future (in 1-3 hours), is useful to store before cooking at a temperature of about 0 ° C.
Every hour of storing raw fish in a warm place, as well as every day of storing it in the cold (at home), deteriorates its quality to some extent.
If you buy thawed (thawed after freezing) fish, do not freeze it again. Do not thaw frozen fish prematurely.
If you bought frozen fish in the warm season, and you do not have a refrigerator, and the fish needs to be stored raw for 2-3 days, immediately after purchase, wrap it in a very thick layer of paper, for example, 10-15 sheets of newspaper or wrapping paper . Then, without unfolding, place it in a heat-insulating dry, loose material - in bags, matting, cover with dry sawdust, shavings, etc. The insulation will not get wet from the fish if the first layer of wrapping is parchment paper, cellophane, synthetic film or a bag made of it. The more frozen the fish was at the time of placing it in a thick insulating layer (hard, dry, resistant to the knife, emitting a distinct loud knock when tapped) and the greater its mass, the longer it will remain frozen, and then with gradual thawing and in a sufficiently cooled state.
The fish is processed directly on ships (heads are removed, gutted, and scaled) and frozen, which allows it to reach store shelves without losing its appearance and beneficial properties. All we have to do is defrost the fish and cook it. The main thing is to defrost it correctly.
Thawing (defrosting) fish depends on whether the fish is whole or fillet.
The best way to thaw both whole fish and fillets is naturally, that is, on the bottom shelf of the refrigerator: remove the bagged fish from the freezer and place it on a plate or platter. After thawing, the package should be opened, the liquid should be drained, and the fish should be wiped with a paper towel.
At home, it is best to defrost frozen fish slowly in a cool place. In general, it should be taken into account that the slower frozen fish thaws (of course, within certain limits - no more than 2-3 days), the better its original properties are preserved. If you bought frozen fish and you need to cook it as quickly as possible, then defrosting should be done in salted water with an initial temperature from tap (well) to room temperature. Salt dosage: 10 g (1 teaspoon) per 1 liter of water.
Frozen fish fillets can be portioned and fried in a large amount of fat without first thawing, since its quality is significantly reduced when thawed, even in salted water. In this case, it is best to cut the frozen fillet as for fish fingers and bread it in batter (batter).
How to quickly defrost fish:
Quick defrosting of fish is not recommended for frequent use, since one way or another the product loses its beneficial qualities under the influence of defrosting accelerators. In cases where rapid defrosting cannot be avoided, the following methods should be used:
Using a microwave:
This method is the fastest for defrosting fish, requiring 10-40 minutes (depending on the power of the microwave and the size of the fish).
Defrosting instructions:
- Remove the frozen fish from the bag and place it on a plate;
- Place the plate of fish in the microwave;
- Set the microwave defrosting mode and time (2-15 minutes);
- Turn the fish over and defrost again for the same period of time;
- Remove and rinse lightly under cold running water.
Using a steamer (multi-cooker):
The fastest, most rational and useful method if frozen fish then needs to be boiled. Steamed fish does not come into contact with water, which means that everything useful is preserved intact.
Defrosting instructions:
- Remove frozen fish from packaging;
- Prepare a double boiler (multi-cooker) and put the fish in it;
- Leave to defrost by steaming, on the lowest setting for 10-20 minutes;
- When the fish is almost defrosted, turn on the normal mode and continue steaming.
By the way, if you get ungutted frozen fish, then you should start cleaning it without waiting for it to completely defrost. This will greatly simplify the task. The same can be recommended if you have to cut up a carcass and painstaking work to remove large bones. And remember that re-freezing fish completely destroys all its beneficial properties and significantly changes the taste, naturally, not for the better.
Much depends on the breed of fish. The tougher and coarser its meat, the longer it can be stored in the refrigerator and the less it will suffer if it is not defrosted properly. If you don’t want to tire yourself of thoroughly preparing the product before frying, buy cheap pollock; it’s not as bad to spoil it as expensive trout. If you are going to grind the fillet into minced meat for cutlets, the preservation of the structure also does not play a big role.
And also, if the look and taste of food is not of great importance to you, and you value your time more than the quality of the dish, you don’t have to defrost the fish fillet. Place the pieces in a frying pan with heated oil, cover with a lid, since the water will evaporate with strong splashes, and fry until cooked. Only semi-finished products can be prepared in this way; it is permissible to handle uncleaned fish this way only when you want to eat it along with fins, scales and intestines.
How to defrost fish correctly
First of all, let's remember a good rule: we always freeze fish, poultry, etc. quickly, and defrost them slowly (preferably in a natural way).
The main indicator of proper defrosting is as little liquid (muscle juice) released from the product as possible, since vitamins, proteins, and minerals that are beneficial to the body are released with the liquid. At the same time, the taste of the prepared dishes also suffers; they lose their aroma and nutritional value. Therefore, the less juice is released, the better.
In order for the fish to be defrosted correctly, remove it from the freezer and place it in a shallow container in the refrigerator on the bottom shelf to thaw. Thawing time will depend on the size of the fish. The main thing is to be patient and not force the process.
You can defrost fish in air, lightly covering the top of the product with cling film. This will reduce the evaporation of muscle juice. But we do not recommend defrosting at room temperature. in hot summer time, during this period there is a danger of rapid bacterial growth.
The most optimal way for defrosting is considered to be thawing on the bottom shelf of the refrigerator. This way the carcass will be less deformed and retain its beneficial properties as much as possible.
How to quickly defrost fish
There are several ways to quickly defrost fish or fish fillets.
1. This method is for those who do not have water meters. We wrap the frozen fish in several plastic bags, place the package in a deep container with cold water or just a sink. Turn on cold water and keep the product under running until it is completely defrosted. Defrosting this way will take approximately 1.5 hours. No water allowed!
2. This method will be useful for thrifty housewives. Wrap the fish in a plastic bag. To prevent water from getting inside, tie it tightly and place it in a deep bowl or sink filled with cold water. We change the water every 20-30 minutes until the product is completely defrosted. Depending on the weight of the fish, this defrosting will take 1-2 hours.
To speed up the defrosting process, before placing the fish in the bag, we recommend sprinkling it with salt. Salt helps melt ice in cold water.
The disadvantage of this method is that only the surface layer is defrosted. For the carcass to melt inside, you need to wait some more time.
Under no circumstances should you fill the carcass with warm water. This will completely ruin the product - the piece will lose its shape and destroy the fibers.
We do not recommend thawing minced meat and fish fillets in water.
How not to defrost fish!
1. You should not defrost fish in hot or warm water, as useful substances are lost with the released muscle juice. In addition, the fish absorbs a lot of water, its weight increases, and the fibers spread out.
2. Do not defrost fish in the microwave.
The main disadvantage of this method is that due to the small size of the microwave oven, it is impossible to defrost large fish entirely; the structure of the fish meat deteriorates and the fibers spread out.
4. Minced fish and seafood should be defrosted in the same way as fish - in the refrigerator on the bottom shelf. But most often seafood is cooked without defrosting.
5. Semi-finished fish products are prepared without defrosting.
6. Thawed fish should not be re-frozen. This will significantly reduce its nutritional value. We recommend that before freezing the product, divide it into portions and defrost only the required amount for cooking.
7. Thawed fish should be cooked immediately before it loses its minerals and vitamins.
Prohibited defrosting techniques
1. replace cold water with warm and, even more so, hot
2. bend the fish carcass from side to side
3. leave the fish open, not covered with film
4. Do not defrost fish in the microwave
5.use an oven, steamer or slow cooker to defrost fish
Defrost the pieces using warm air (hair dryer, water bath)
Agree, defrosting fish correctly is not at all difficult.
Now you know that the best and most correct way to defrost fish is natural, on the bottom shelf of the refrigerator. It is with this method that the highest quality of the product is preserved, and fish dishes turn out healthy and tasty. Attention and leisure are the main helpers in defrosting fish.
Good luck!
No matter how difficult it may seem, it is possible to quickly defrost fish, and each of us can do it, even a novice cook. True, in order for the planned dish to turn out flawless, it is important to properly defrost the product, preserving all its beneficial properties.
How to quickly defrost fish without a microwave?
Remember that strange crackling sound that occurs when you heat up some food in the microwave? It turns out that as a result of electromagnetic radiation, ionization of molecules occurs, in other words, food atoms gain or lose an electron. This completely changes its structure. In general, the destruction and deformation of food molecules negatively affects both its taste and the person. There is only one conclusion: we defrost fish without using a microwave oven.
The fastest way is defrosting in air. So, take the fish out of the refrigerator, put it in a bowl, and cover with cling film. The latter must be done so that after such defrosting the product does not turn out to be dry. This method is especially recommended for valuable fish and fillets. The only drawback of this method: you cannot defrost it in hot weather, otherwise, due to the fact that the fish will spoil, the whole dinner will be covered with a copper basin.
Is it possible to defrost fish in water?
Of course yes. To do this, place the fish in cold or slightly salted water. For 1 kg of fish there should be 2 liters of water and about 1 teaspoon of salt. This way, the salt will replenish the minerals that are lost during defrosting. As for time, small fish will become soft in 2 hours, large fish in 3-4 hours.
Defrost in the refrigerator
One of the most common methods is defrosting in the refrigerator. The air temperature in it should not exceed 5 degrees above zero. In general, we take the fish out of the freezer and place it on the bottom shelf. The fish will be ready no earlier than in 5 hours. This is an ideal option for those who need the fish to defrost only in the evening: take the fish out of the freezer, go to work, come back and cook a delicious dinner.
If there are no other options, how to defrost in the microwave?
This method is perhaps the fastest, but also unsafe for your health, however, now we will not talk about the dangers of a microwave. So, depending on the microwave power and the size of the fish, it will thaw in 10 or even 40 minutes. We put it on a plate. Select the required defrosting mode and turn it over during the defrosting process.
A huge fat disadvantage of this method: many connoisseurs of fish dishes believe that after such defrosting, the fish develops an unpleasant taste.
Do I need to defrost fish before frying?
Definitely yes, it is necessary. Otherwise, the fish will turn into boiled or something similar. And all this is due to the fact that during heat treatment it will give a large amount of water. This is at best; at worst, the fish may simply fall apart in the pan.
After defrosting, many famous chefs salt, pepper and add onions to the fish. Moreover, they leave it in this form for several hours and end up with a perfectly marinated dish.
How not to defrost fish?
We have already talked about the best and fastest way to defrost fish. It's time for advice on how not to defrost it:
- Frozen fish does not tolerate warm and hot water, the temperature of which is 35-40 degrees. In this case, it loses muscle juice, mineral salts, and also becomes flabby, stale and, undoubtedly, tasteless.
- If you do not intend to cook the entire piece at one time, it is better to cut the fish in advance. In addition, it is not necessary to defrost it to a soft state. Moreover, in this form it is more difficult to process and is not so juicy.
Fish is a storehouse of vitamins and minerals necessary for human health. Unfortunately, it is not always possible to buy fresh fish and you have to be content with frozen products. Housewives often stock up for future use and store it in the freezer, and when it comes to cooking, the question arises of how to quickly and correctly defrost fish.
Choosing a quality frozen product
When purchasing industrially frozen fish, choose a quality product. Blast-frozen fish, dry or wet, retains its properties during thawing and loses a minimal percentage of its weight. You can recognize which product is of high quality by the following characteristics:
- solid, and not in a block of ice with the dry method of freezing, covered with a thin layer of ice - with the wet method;
- The fish's eyes are clear, not cloudy.
When choosing a frozen product, you should also pay attention to the following points:
- Do not buy fish for future use to avoid a repeat defrosting cycle. It is preferable to choose medium-sized fish or fillets.
- Before purchasing, evaluate the quality of the fish to the best of your ability. There should be no stuck pieces of fish or ice crystals inside the package, but a thin ice glaze is allowed.
Signs of quality frozen fish are a pleasant natural smell, clear eyes, red or pink gills.
Factors influencing the choice of defrosting method
Without preliminary thawing, the result can be unexpected: the fish can dry out, remain raw inside, or even turn into mush. But it is allowed not to defrost mackerel, mackerel, small fish (navaga, capelin), and semi-finished products. This makes them easier to clean and gut, and the finished dish will delight you with its taste. Proper thawing of the product is half the battle in preparing the dish. True, you will have to wait from 8 hours to a day. The defrosting speed is affected by the following factors:
- size and type of fish;
- cutting method (gutted, fillet, briquette, steak);
- duration and conditions of freezing (pieces or blocks, briquettes);
- type of freezing - raw or boiled (preparations for infants);
- freezing temperature.
Choosing a defrosting method depending on the conditions and type of freezing, type and size of fish - table
How is it recommended to thaw salted and smoked fish at home?
There are also subtleties in defrosting smoked and salted fish. Defrost smoked fish in stages:
- Place the fish in the refrigerator for 5 hours.
- Remove and leave at room temperature until thawed.
Defrosting salted fish has separate standards. The requirements require soaking it for up to 12–14 hours in cold water, which, in turn, must be changed at least 4 times. Soaked salted fish cannot be stored. It must be immediately sent for heat treatment.
SanPiN 2.3.6 107901.
Freezing temperature
It is not possible to find out the freezing temperature of purchased fish, but in the case of home freezing, everything is much more obvious: for a quick-frozen product, it is preferable to thaw in a microwave oven, and for a frozen product in a household freezer, cold water is preferable. In any case, the method of natural thawing in the refrigerator is universal.
Thaw fish that has been stored for a long time by steaming or a combined method - first in water or in air, and then in salted water. This will help reduce juice loss.
Please note that fish frozen after a significant delay and products that have been defrosted multiple times should not be eaten due to the risk of poisoning. An unpleasant odor during defrosting will indicate poor quality of fish.
What method to use for defrosting pollock and other fish preparations for babies
The best way to defrost pollock and other lean marine fish used as complementary foods for infants is by natural thawing in the refrigerator. Whole carcasses can be placed in salted cold water. To preserve the nutrients, flavor and structure of the fish, it is not recommended to defrost fillets in water, especially warm or hot water.
Methods for defrosting fish
There are several known ways to thaw fish at home:
- in a refrigerator;
- in the oven or microwave;
- steamed;
- in cold water or salt solution;
- on air;
- hair dryer;
- combined method.
Defrosting methods have pros and cons.
Ways to properly defrost fish - video
Defrosting in the refrigerator
The best way to defrost both carcasses and fillets is the bottom shelf of the refrigerator with a temperature of +5. This ensures slow thawing without harming the quality of the product. The only negative is that the process lasts up to 9 hours.
Defrost as follows:
- Make punctures on the package of fish (or wrap unpacked carcasses in cling film) and place in a container with thin walls.
- Place the container with fish in the refrigerator on the bottom shelf.
- Leave the fish in the refrigerator overnight or for 6–9 hours.
- After thawing, remove the packaging, drain the liquid and dry the fish with a paper towel.
How to defrost fish in the microwave
Under the influence of waves, slow thawing occurs without harm to the product. This method is not suitable for large fish, as they will not fit in the microwave. Or you will have to first cut it into pieces and divide the briquette into parts. The inconvenience is that you need to constantly monitor the degree of defrosting so that the fish does not soften. Defrost like this:
Video: how to defrost fish in the microwave
Defrosting in the oven
Modern ovens have a built-in defrost or convection function. The principle of the method is based on air circulation at a temperature of 0 °C. The convection mode ensures uniform thawing of the product without loss of quality and appearance.
If the oven does not have such a function, defrost the fish as follows:
Steam defrosting
When defrosting in a double boiler or slow cooker, the fish does not come into contact with water, which allows you to preserve the weight, structure and nutrients of the fish. However, a significant disadvantage of the steamed method is that the taste of the finished dish is not fully saturated. Defrost the product in this way only if subsequent heat treatment will be carried out in a double boiler or multicooker. It will take about 20 minutes to defrost.
Steam defrosting procedure:
- Place the fish in a steamer or on a special rack in a slow cooker.
- Turn on the minimum mode of the device.
- Turn the fish over several times while thawing.
- When the piece thaws, you can turn on the cooking mode.
Defrosting with a hair dryer
If you can’t use other defrosting methods, you can try a non-standard one: a hair dryer. A hairdryer will help defrost large fish with dense scales. Thawing time for an average carcass is 30–40 minutes.
Defrost like this:
- Refrigerate for 10-20 minutes before defrosting to preserve the fishy flavor.
- Set the hairdryer to “cold air” mode.
- Place the fish in a loosely closed bag in a glass container.
- Blow with a hairdryer at a distance of 25–30 cm, smoothly directing the air flow along the carcass. Exposure time is 30–40 minutes.
- Rinse the defrosted fish with cool water and immediately begin cooking it.
How to quickly defrost fish
Microwave, steamer, oven, hair dryer - these are devices that help housewives speed up defrosting in emergency cases. But it is not recommended to frequently use quick defrosting devices, as the fish loses nutrients.
Fish can be defrosted quickly and easily without electrical appliances.
Defrosting mackerel and other fatty species in a salt solution
A salt solution will defrost fish quickly and without loss of quality, provided it is prepared correctly: for 1 kg of fish, use 2 liters of water and 2 tbsp. l. salt. Salt speeds up the thawing process and makes the fish juicy, but it does not have the same effect on all types of fish. This method is more suitable for sea, oily fish. There is also a drawback: when thawing, a lot of fish is lost.
The SES requirements for public catering require defrosting fish in cold salted water for 2–4 hours.
SanPiN 2.3.6 107901
The process of thawing small steaks and fillets lasts up to two hours, and large and medium-sized fish - up to four hours at room temperature and up to six hours in the refrigerator. The procedure is as follows:
- Prepare a salt solution: for 1 kg of fish - 2 tablespoons of salt and 2 liters of warm water. Pour it into a deep container with a lid.
- Remove the packaging from the fish and place the carcasses in a salt solution. Do not close the lid of the container tightly.
- Leave at room temperature or place in refrigerator for 2–3 hours.
- After defrosting, rinse with cool water and begin cooking the fish immediately.
Rapid defrosting in cold water
Cold water is one of the fastest and safest defrosting methods. In cold water the product does not lose its properties, but in warm or hot water it will soften and the dish will turn out tasteless.
Operating procedure:
- Prepare 4-5 plastic bags, place the fish in them and tie them.
- Fill a large container or sink with cold water and place the fish in it.
- Leave the fish in the water or under running water until it becomes soft. Change the water periodically.
- After defrosting, drain the water and remove the packaging.
As a rule, one and a half hours is enough for a carcass weighing up to two kilograms, for larger fish - about three hours.
Fish is defrosted in air or in cold water at a temperature not exceeding 12 °C at the rate of 2 liters per 1 kg of fish. To reduce the loss of minerals in water, it is recommended to add salt at the rate of 7–10 g per 1 liter. It is not recommended to defrost fish fillets and sturgeon fish in water.
Sanitary and epidemiological rules
SP 2.3.6.1079–01 Requirements for processing of raw materials and production of products
How to defrost fish in air
The method of defrosting fish in air allows you to partially preserve the beneficial substances in the fish. The process lasts up to 10 hours at a temperature not exceeding 20 °C. But technologists do not welcome this method of defrosting due to the rapid growth of bacteria in the product, especially in hot weather. The disadvantages of this method include the fact that the fish dries out, so such thawing is acceptable only for skinny (lean) fish species.
The procedure for defrosting fish in air:
- Place the unpackaged fish in a large bowl, cover with cling film to prevent the product from drying out.
- Leave at room temperature for 8–10 hours, depending on the size of the carcass.
- Start cooking defrosted fish immediately.
Combined method
Combined defrosting is a stage-by-stage thawing, during which the taste and beneficial properties of the fish are practically not lost. The method is mainly used to defrost ocean fish and takes 2–3 hours.
Defrosting procedure:
- Salt solution: place the fish in cold salted water for 30 minutes.
- Air: Leave the fish in the open air until completely thawed.
- Use defrosted fish immediately for cooking.
How long does defrosted fish last in the refrigerator?
Experts insist that after defrosting, you should immediately begin heat treatment of the fish. In extreme cases, storage in the refrigerator for no more than two hours is allowed. To do this, the fish must be wrapped in a damp cloth or placed in a container with a lid. However, fillets cannot be stored even in this form. And you should not re-freeze the product, as another defrosting cycle will make it harmful to health.
Before defrosting the product, choose the appropriate method, taking into account the size and type of fish, freezing conditions, and cutting method. It is better to give preference to the universal and correct method - thawing in the refrigerator. If time is limited, defrost the product using a microwave, double boiler, or oven. Or use simple methods that do not require electrical appliances. Follow the recommendations for defrosting, then the result will please you with a juicy fish dish.
