How to quickly defrost fish: 5 ways

Today, most supermarkets put frozen products on store shelves. This move allows you to increase the duration of storage, while the useful properties of the product remain unchanged. However, in order to fully enjoy the gourmet fish-based dish, it is important to defrost the raw materials properly. Experienced hostesses through trial and error brought out effective ways that will help to carry out the procedure without compromising quality. Consider the important aspects in order, we give recommendations.

Choosing a quality product

1. By and large, it's easier to get fresh fish, not frozen ones. However, this option is not everyone can afford. As a rule, sea fish is delivered to the store shelves after an emergency freeze. River can be found in the living.
2. It is difficult to choose a quality frozen product, because you get a block of ice.Through the packaging, the carcass looks bad, it is difficult to understand whether it was thawed earlier or not. If so, in the end, after all the manipulations, you will have a mash of pulp.
3. It is strictly not recommended to purchase frozen products on the market, in particular, from unverified suppliers. Since the flesh of the fish is very tender, it requires careful handling. It is forbidden to freeze and thaw the composition several times.
4. Freezing fish is an emergency way, this is how the final product will retain its properties and structure. Ordinary fishermen do not possess such equipment, as a result of which they leave products for freezing in a domestic refrigerator (another way of freezing, an unsuitable temperature regime).
5. Before you buy a frozen carcass of large sizes, it is important to determine how you will cook it. If the family is big, all the goods will go "to work". Other options suggest that you have to defrost the product twice or even three times.
6. If possible, purchase fish, cut into pieces, or small carcasses. Such a move will save you from the constant “freeze-thaw” procedure,with the result that you get all the healthy enzymes from the fish. The recommendation is extremely relevant for breeds with the tenderest meat.
7. Unscrupulous sellers often lay out for sale carcasses that have been thawed many times. Such actions reduce the shelf life and quality of the finished product. Carefully evaluate the packaging, on the inside of the film should not be stuck pieces of fish or frozen water.
8. Examine the signs that will help you choose a good product. High-quality fish has red or pink gills (it all depends on the breed). The carcass must be flat, without cracks, cracks, dents and damage of a different kind. The color of the fish is silver, not gold.
9. As for the ice that has in the package with fish, a thin layer of frozen glaze is allowed. Make sure that there are no lumps that appear when water freezes. The fish does not have an ammonia odor, fatty blotches and other neoplasms.

Effective ways to defrost fish

There are several effective ways in which you can defrost fish at home without compromising quality.Consider them in order.

Method number 1. Lower shelf of the refrigerator

1. Method of defrosting fish under natural conditions is considered to be the most correct. The process is not particularly difficult, but it is quite slow. In order to properly carry out the procedure you need to prepare a plastic basin or other dishes with thin walls and bottom (suitable aluminum pan).
2. Place the fish in a container, make several holes in the package. If the fish was purchased at the market, you must first place it in a thin food package. Some housewives prefer to send the carcass unpacked, in this case, you need to wrap the pelvis with food film. It is important to avoid the overburdening of the product.
3. When you carry out the preparatory manipulations, put a basin on the bottom shelf of the refrigerator. In this section, the temperature does not fall below +3 degrees, so the defrost will take place evenly.
4. Since the method is considered the slowest, the duration of the procedure varies from 6 to 9 hours. It all depends on the size of the carcass and the degree of freezing. In some cases, defrosting is faster, but we recommend leaving the fish overnight.

Method number 2. Salt solution

1. The salt solution helps to quickly defrost the fish, but the option is more suitable for marine life. The fact is that the salt sucks the liquid from the carcass, so the finished dish can be dry. This method can defrost fatty fish, which will later be used for pickling, smoking, baking, frying or stewing.
2. To prepare the solution, mix 25 gr. coarse rock salt with 1.2 liters. filtered warm water. Dissolve the crystals, pour the liquid into a plastic container or other container with a lid.
3. Remove the fish from the package, send it in water with salt, cover, but leave a small gap. You can keep the carcass at room temperature or, as in the previous case, put the container on the bottom shelf of the refrigerator.
4. If the fillet or small fish steaks are being thawed, the procedure will take 1.5-2 hours. In the case of larger specimens or medium-sized carcasses, you will need about 4 hours at room temperature and 6 hours when defrosting in the refrigerator.

Method number 3. Running water

1. Prepare 4-5 plastic bags, make sure that they do not have holes.Remove the fish from the original packaging, mix it in bags and tie. Such a move will prevent the ingress of water, which can spoil the quality of the fish (the carcass will become “cotton”, tasteless).
2. Then you can do in two ways: prepare a large basin or use the usual kitchen sink. Fill the cavity with cold (preferably ice cold) water, send a packet of fish into the liquid.
3. It is important to periodically change the water to create circulation. If you do not mind the water, you can let the water flow directly from the tap. In this way flow will be provided on an ongoing basis.
4. The duration of defrosting depends on the initial size of the fish. The procedure must be continued until the carcass is soft, pliable. As a rule, 1–1.5 hours is enough, in some cases (fish weighing 2 kg or more), defrosting is achieved after 3 hours.
5. This technique is considered one of the fastest and safest. In the end, the fish will not lose useful qualities, so that you can enjoy the taste and texture. It is important to remember forever that under no circumstances should the product be placed in warm or hot water.

Method number 4. Microwave

1. The age of technology leaves its mark, more and more housewives resort to household appliances. As a rule, such equipment has a defrosting mode, as a result of which the defrosting occurs without sacrificing quality at low speeds.
2. If you have a modern device, select the function "Defrosting fish", set the weight of the frozen product. Depending on the mass, the duration is set within 15-30 minutes.
3. Place the carcass in a microwave container or on a flat dish without a golden edging. Turn the fish every 3-5 minutes to thaw the product evenly. Otherwise, the carcass can “roast”, as a result of which the dish will be spoiled.
4. Since the cavity of the microwave oven is small, it will not be possible to defrost whole large fish. Pre-chop it into pieces of the appropriate size, then proceed to the manipulation.
5. Using this method it is important to constantly monitor the structure of the carcass. No need to bring it to excessive softness, to facilitate the task of cleaning and dressing.

Method number 5. Hair dryer

1. No matter how trite it may sound, but in the absence of a microwave oven or the inability to use other methods, some housewives resort to using an ordinary hair dryer.There is an opinion that the way is designed by blondes, but defrosting in this way does not depend on the hair color of the hostess.
2. In order to carry out the procedure correctly, it is necessary to take a hairdryer and set a cold mode on it (button “Snowflake”) It is also important to turn on the device not on a very high airflow, otherwise the fish will wind down.
3. Choose a medium-depth plastic or glass container. Place the fish in a plastic bag and leave a hole with a diameter of 5-7 cm. Direct the dryer to the carcass, keeping a distance of about 25 cm.
4. Move the device, guiding it over the fish body with smooth movements. Turn off the dryer periodically so that it does not overheat. As practice shows, the procedure takes about 30-40 minutes, it all depends on the size of the frozen product.

It is easy to defrost the fish at home, if you have sufficient knowledge about the available methods. The longest thawing option involves the use of the lower shelf of the refrigerator. Fast methods include defrosting with a hair dryer, using a microwave oven or brine. Ensure that the carcass is not thawed longer than the specified period,otherwise, the fish will lose its beneficial properties and become unusable.

Video: how to defrost fish