I would like to share their way of defrosting fish, thanks to which it is obtained as fresh as if it had just been caught.
I also want to say at once: a quick way to defrost fish (eg in a microwave or in hot water) I do not welcome and do not use.
In this case, once the fish is cooked and it turns out not to have such a delicious, it could fall apart. Moreover, the upper layers in hot way, as it were "cooked."
In general, it is good for nothing, I have another way, or rather two of them. Although they take longer, but it turns out the fish is excellent.
method one
To defrost fish slowly in a cool environment. To do this, take out the fish from the freezer and move just in the fridge. I usually do this in the evening and in the morning the fish ready for cooking.
As she slowly thaws, then it inherits all the properties of the most fresh fish. Depending on the size of the fish, defrosting takes 5-8 hours.
method two
There is another way. Fish is thawed in cold water. The fish is put into any container, pour water reserve and thawed at room temperature.
Thus the fish must be very tightly wrapped in plastic or plastic wrap, the water must not penetrate to the fish. The water must be cold during the defrost can be 1-2 times change. This method unfreeze fish 1.5 -3 hours depending on its size.
I'm not some thaw frozen fish until the end - so it is better to butcher and cut into pieces - they get very smooth.
By the way, I heard that some of the fish is thawed in the "natural environment", and added to the salt water. Well, supposedly such imitation sea water. In this case, the fish wrapped in plastic is not necessary. I do not use this method, I believe that plain water and salt do not have anything to do with the sea water.
Write in the comments how you defrost fish. Maybe there are still some ways to fish was as fresh after defrosting. And me and other readers will be interested to know.
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