Fish is a useful and valuable product; it is prepared in every home both for the festive table and on weekdays. For long-term storage, the fish is frozen, and immediately before cooking it must be thawed and removed from excess water and ice. The housewives have a lot of questions about this: is it necessary to defrost the fish before frying, how to properly and quickly defrost the fish, in what conditions is it better to defrost seafood?

There are a lot of options for bringing frozen seafood to an optimal state for cooking, their choice depends on how much time the hostess has for this and what she is going to cook from the thawed product.

How to defrost fish so it doesn't fall apart

Some varieties are distinguished by a soft structure, which disintegrates if defrosting rules are not followed, from which the fish becomes suitable only for minced meat and, accordingly, for cooking casseroles and cutlets.

1. Defrosting in the refrigerator. To do this, the fish should be removed from the freezer and placed in the refrigerator on the lower shelf so that it thaws in natural conditions. The disadvantage of this method is its durability: the fish can be cooked no earlier than after 5-6 hours. The advantages of this method include the ability of the product to reach "condition" by the natural method and not lose useful nutrients in the composition.
2. In cases where there is no time for a long defrosting, you can speed up the process. For this, the frozen product is taken out of the freezer and placed in two or three plastic bags, tied tightly. The fish in a bag is placed in a bowl and placed under a stream of cold water, left for an hour and a half. In order to save water, you need to leave the bag not under running water, but simply in water, changing it every half hour. In this way, you can also defrost fish fillets or minced meat. Avoid placing a bag of frozen food in warm, much less hot water. Such an effect can destroy valuable nutrients, and the fish will no longer be such a useful product.
3. You can defrost it without plastic bags by simply placing frozen fish in a bowl of cold water for 1.5-2 hours. However, this method is absolutely not suitable for fillets. So you can quickly defrost only whole carcasses - gutted or with entrails.

The listed methods can be used if the hostess has from one and a half to five hours in stock in order to bring the fish to the state necessary for cooking.

Culinary experts say that in most cases you should not wait until the product is completely soft - for optimal cutting it will be better if the pieces are slightly tough.

How to defrost fish fillets

The rules for defrosting tender fillets are somewhat different from the basic recommendations - excess moisture should not get on it. Frozen pulp, when processed with cold, is exposed to thermal effects of high temperatures, its structure becomes more tender, and therefore it should be thawed especially carefully and gradually - in natural room conditions.

After the product has a softish consistency, you can start preparing delicious and nutritious dishes from it. You should not expect complete thawing - this can lead to the fact that the pulp falls apart and turns into a gruel, suitable only for cooking cutlets, meatballs or casseroles.

How to quickly defrost fish in the microwave

In some cases, there is no time left for defrosting at all. You can use the microwave to defrost fish in a few minutes. The only disadvantage of this method is that the fish, according to many culinary experts, acquires a specific, but not very pronounced taste.

In addition, if you approach the defrosting process correctly and follow the sequence of actions, you can avoid the appearance of a characteristic aftertaste.

Microwaved fish should also not be too soft. It is important not to overdo it and not make the product unsuitable for the preparation of delicious and special dishes. In addition, too long exposure of the frozen product under the influence of waves in the oven promotes heat treatment rather than defrosting.

Experienced cooks know some of the intricacies of defrosting fish, which will help not to spoil the product even before the start of cooking. Here they are:

It is not difficult to prepare a delicious and special dish from frozen fish and other seafood, it is important to follow the basic rules and recommendations for the primary processing of the product.

A properly defrosted product does not lose its taste and retains the maximum nutrients in the composition.

Everyone knows that fish should be fresh. But, unfortunately, in Moscow, due to its geographical location, it is almost impossible to buy freshly caught sea fish.

New technologies of instant freezing of the product are truly salvation for fish and seafood lovers. In our online store we sell fish that is frozen immediately after its catch. Freshly frozen fish retains all the beneficial properties, taste and smell that will delight us after proper defrosting of the product.

How to defrost fish and seafood correctly?

If freezing fish and seafood is a very fast process (the faster, the better), then the same rule applies when defrosting, only the other way around - the defrosting process must be long. Defrosting the product under the influence of hot or even warm water is excluded. Fish and seafood are cooked very quickly, therefore, using even warm water, together with defrosting, the cooking process will begin, the proteins of the outer layer of the product will curl up - with further heat treatment, the taste, color, density and even the composition of nutrients in the dish can greatly change.

It is also not recommended to defrost fish and seafood in cold water - vitamins, micro- and macroelements, which are rich in marine life, will partially go into the water. If there is a serious need to urgently thaw fish in cold water (to speed up the process), then you need to pack the fish in a plastic bag so that the product does not come into contact with water. In the case when frozen seafood is in a vacuum package, you can, without violating the integrity of the package, put them in cold water for defrosting.

Do not defrost fish products in the air - in this case, the process of reproduction of bacteria and microbes may begin. In addition, you should avoid using the defrost setting in the microwave.

THE BEST WAY TO DEFROST FISH AND SEAFOOD is the following process:

Take the food out of the freezer and, without breaking the integrity of the package, transfer it to the lower shelf of the refrigerator. When the fish or seafood thaws - open the bag, drain the liquid, and the product can be rinsed with cold water (if it is a whole fish) and then absorb the excess moisture with a dry towel. If we are talking about fish fillets or steaks, then it is better to completely exclude contact of the product with water, so as not to change the chemical composition of the meat.

If the fish products are not completely thawed, it doesn’t matter. Seafood can be cooked frozen, and the fish does not have to be completely defrosted.

It is necessary to start cooking thawed fish or seafood as soon as possible, until the process of reproduction of bacteria and microorganisms begins.

Allow sufficient time for food of different sizes to defrost properly. It will take about a day to defrost a large 2 kg carcass. If the fish is cut into pieces, it will take much less time (depending on the size of the pieces).

With proper - slow - defrosting of fish and seafood, most of the nutrients will remain in the food. When defrosting quickly - accompanied by the release of a large amount of liquid - useful substances come out of the product along with the liquid.

The most delicious and healthy meals are planned in advance. If you want to surprise your household with culinary delights - on the eve of this day, remove the fish from the freezer and put it on the lower shelf of the refrigerator.

Today, most supermarkets offer frozen products on store shelves. This move allows you to increase the storage time, while the beneficial properties of the product remain unchanged. However, in order to fully enjoy a delicious fish-based dish, it is important to defrost the raw materials correctly. Experienced housewives, through trial and error, have developed effective methods that will help carry out the procedure without compromising quality. Let's consider the important aspects in order, and give recommendations.

Choosing a quality product

1. By and large, it is easier to purchase fresh rather than frozen fish. However, not everyone can afford this option. As a rule, sea fish is delivered to store shelves after emergency freezing. The river can be found alive.
2. It is difficult to choose a quality frozen product since you are purchasing a block of ice. The carcass is poorly visible through the packaging, it is difficult to understand whether it was defrosted before or not. If so, in the end, after carrying out all the manipulations, you will get a mash of pulp.
3. It is strongly discouraged to purchase frozen products on the market, in particular from unverified suppliers. Since the flesh of the fish is very delicate, it requires gentle handling. It is forbidden to freeze and thaw the composition several times.
4. Freezing of fish is carried out in an emergency way, this is how the final product will retain its properties and structure. Ordinary fishermen do not have such a technique, as a result of which they leave products for freezing in a household refrigerator (another method of freezing, not suitable temperature regime).
5. Before buying a large frozen carcass, it is important to decide how you will cook it. If the family is large, all the goods will go into business. Other options assume that you will have to defrost the food 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, as a result of which you will receive all the useful enzymes from the fish. The recommendation is extremely relevant for breeds with the most tender meat.
7. Unscrupulous sellers often put up 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, there should be no pieces of fish or frozen water adhered to the inside of the film.
8. Learn the signs to help you choose a good product. A quality fish has red or pink gills (it all depends on the breed). The carcass must be flat, without breaks, cracks, dents and other types of damage. The color of the fish is silver, not gold.
9. For ice packaged with fish, a thin layer of frozen glaze is allowed. Make sure that there are no lumps that appear when the water freezes. The fish is not characterized by an ammonia smell, fatty blotches and other neoplasms.

There are several effective ways you can defrost fish at home without compromising quality. Let's consider them in order.

Method number 1. Lower shelf of the refrigerator

1. The method of defrosting fish under natural conditions is rightfully considered the most correct. The process is not particularly difficult, but it is quite slow. In order to carry out the procedure correctly, you need to prepare a plastic basin or other dishes with thin walls and a bottom (an aluminum pan is suitable).
2. Place the fish in a container, make several holes in the package. If the fish was purchased at the bazaar, it must first be placed in a thin food bag. Some housewives prefer to send the carcass without packaging, in which case the basin needs to be wrapped with cling film. It is important to avoid chapping the product.
3. When you carry out the preparatory manipulations, place the basin on the lower shelf of the refrigerator. In this section, the temperature does not drop below +3 degrees, so defrosting will take place evenly.
4. Since the method is considered the slowest, the duration of the procedure varies within 6-9 hours. It all depends on the size of the carcass and the degree of freezing. Defrosting is faster in some cases, but we recommend leaving the fish overnight.

Method number 2. Salt solution

1. Saline will help defrost fish quickly, but is more suitable for marine life. The fact is that salt sucks liquid out of the carcass, so the finished dish may turn out to be dry. This method can be used to defrost fatty fish, which will later be used for pickling, smoking, baking, frying or stewing.
2. To prepare a solution, mix 25 g. coarse rock salt with 1.2 liters. filtered warm water. Dissolve crystals, pour liquid into a plastic container or other container with a lid.
3. Remove the fish from the packaging, put 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 fillets or small fish steaks are 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, making sure there are no holes in them. Remove the fish from the original packaging, mix it into bags and tie it up. Such a move will prevent the ingress of water, which can spoil the quality of the fish (the carcass will become "cottony", tasteless).
2. Then you can do two things: prepare a large basin or use a regular kitchen sink. Fill the cavity with cold (preferably ice) water, send a bag of fish into the liquid.
3. It is important to change the water periodically to create circulation. If you don't mind the water, you can leave the water to drain directly from the tap. Thus, the flow will be ensured on a permanent basis.
4. The defrosting time depends on the original size of the fish. The procedure must be continued until the carcass becomes soft and pliable. As a rule, 1-1.5 hours is enough, in some cases (fish weighing from 2 kg.), Defrosting is achieved after 3 hours.
5. This technique is rightfully considered one of the fastest and safest. Ultimately, the fish will not lose its useful qualities, as a result of which you will be able to 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 using household appliances. As a rule, such a technique has a defrosting mode, as a result of which defrosting occurs without compromising quality at low speeds.
2. If you have a modern appliance, select the "Defrost fish" function, set the weight of the frozen product. Depending on the mass, the duration is set within 15-30 minutes.
3. Place in a microwave container or flat dish with no gold trim. Turn fish every 3-5 minutes to thaw evenly. Otherwise, the carcass can "fry", as a result of which the dish will be spoiled.
4. Since the cavity of the microwave is small, you cannot defrost whole large fish. Pre-chop it into pieces of the appropriate size, and then proceed with the manipulations.
5. When using this method, it is important to constantly monitor the structure of the carcass. You do not need to bring it to excessive softness to make it easier for yourself the task of cleaning and cutting.

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 method was developed by blondes, but defrosting in this way does not depend on the hair color of the hostess.
2. To carry out the procedure correctly, you need to take a hair dryer and set it to a cold mode (the Snowflake button). It is also important to turn on the device not to a very high airflow, otherwise the fish will be weathered.
3. Choose a medium depth plastic or glass container. Place the fish in a plastic bag and leave a 5-7 cm hole.Aim the hair dryer at the carcass, keeping a distance of about 25 cm.
4. Move the device, guiding it along the body of the fish with smooth movements. Switch off the hair 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 not difficult to defrost fish at home if you have sufficient knowledge of the available methods. The longest defrosting option is to use the lower shelf of the refrigerator. Quick methods include defrosting with a hairdryer, microwave, or brine. Make sure that the carcass is thawed no longer than the specified period, otherwise the fish will lose its beneficial properties and become unusable.

Video: how to properly defrost fish

Nov-18-2016

Naturally, when preparing dishes, special preference should be given, 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 is frozen with a significant delay, poorly stored, or partially or completely thawed during storage.

In such cases, a favorable environment is created for the activation of the vital activity 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 the first courses.

It is in it, according to research, that high concentrations of heavy metals - mercury, lead, cadmium - are found.

A good indicator of the high consumer qualities of frozen fish is the condition of the eyes. In a good (not old) fish, the eyes should not be cloudy, white and sunken.

According to the freezing rules, fish (some varieties) must be covered with a thin ice crust (ice glaze). Unscrupulous producers often abuse this, and as a result, instead of meat, the carcass contains more than half of the water. This, of course, does not affect the quality, but it does affect our wallet.

The benefits of frozen fish will be maximized if they are cooked without defrosting. But if additional processing is required, then defrosting is safer in the refrigerator.

Under what conditions should you defrost and store frozen fish at home in order to better preserve all its original advantages? It depends on how deeply the purchased fish is frozen, how soon you intend to cook it, and what the possibilities of using artificial and natural cold are.

In the winter and transitional seasons (in the middle zone of the country, usually for more than six months), you can successfully use the natural cold for storage by placing the fish between the two window frames in a special food box, as well as on the balcony, veranda, in a cold storage room.

The quality of frozen fish deteriorates markedly if thawed after freezing, it has been frozen again.

Thawed fish, if you are not going to cook it in the very near future (after 1-3 hours), it is useful to store before cooking at a temperature of about 0 ° C.

Every hour of keeping raw fish warm, as well as every day of keeping it cold (at home), degrades its quality to some extent.

Having bought 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 you need to keep the fish 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 brown paper ... Then, without unwrapping, place it in a 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 the wrapper is parchment paper, cellophane, synthetic film or a bag made of it. The more the fish was frozen at the time of placement in a thick insulating layer (hard, dry, resistant to a knife, emitting a distinct ringing thud when tapped) and the larger 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, cleaned of scales) and frozen, which allows it to reach store shelves without losing its appearance and useful properties. We just have to 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 fillets.

The best way to thaw both whole fish and fillets is natural, that is, on the bottom shelf of the refrigerator: remove the fish in a bag from the freezer and place on a plate or dish. After thawing, the packaging should be opened, the liquid should be drained, the fish should be wiped off with a paper towel.

At home, it is best to defrost frozen fish slowly in a cool place. In general, it should be borne in mind that the slower the 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 carried out in salted water with an initial temperature from tap (well) to room temperature. The dosage of salt is 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 defrosting, as 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 sticks and bread in batter (batter).

How to quickly defrost fish:

Rapid defrosting of fish is not recommended for frequent use, since one way or another the product loses its useful qualities under the influence of defrosting accelerators. In the case where rapid defrosting cannot be avoided, the following methods should be used:

Using a microwave oven:

This method is the fastest when defrosting fish, it takes 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 put it on a plate;
• Put a plate of fish in the microwave;
• Set the mode and time for defrosting the microwave (2-15 minutes);
• Turn the fish over and defrost again for the same period of time;
• Remove and rinse slightly in cold running water.

Using a steamer (multicooker):

The fastest, most rational and useful method if the 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:

• Unpack frozen fish;
• Prepare a double boiler (slow cooker) and put fish in it;
• Leave to defrost for a couple, on the lowest setting for 10-20 minutes;
• When the fish is almost thawed, turn on the normal mode and continue to steam.

By the way, if you got frozen fish without gutting, then you should start cleaning it without waiting for it to completely defrost. This will greatly simplify the task. The same can be advised if cutting the carcass and painstaking work to remove large bones is ahead. And remember that repeated freezing of fish completely kills all its beneficial properties and significantly changes the taste, of course, not for the better.

Much also depends on the type of fish. The tougher and rougher its meat, the longer it can be stored in the refrigerator and the less it will suffer if it is defrosting improperly. If you do not want to tire yourself with thorough preparation of the product before frying, buy cheap pollock, it is not as bad to spoil it as expensive trout. If you are going to grind the fillet for minced meat for cutlets, the preservation of the structure also does not play a big role.

And yet, if the type and taste of food does not really matter to you, you value your time higher than the quality of the dish, you can not defrost fish fillets. Place the slices in a skillet with hot oil, cover, as the water will evaporate with strong splashes, and fry until tender. In a similar way, you can cook only semi-finished products, it is permissible to handle unpeeled fish only when you want to eat it along with fins, scales and intestines.

No matter how difficult it may seem, quickly defrosting fish is real, and even a novice cook can do it. True, in order for the planned dish to turn out to be flawless, it is important to properly defrost the product, preserving all its useful properties.

How to quickly defrost fish without a microwave?

Remember this strange crackling sound that occurs when you heat any food in the microwave? It turns out that as a result of electromagnetic radiation, molecules are ionized, in other words, food atoms acquire 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.

Defrosting in air is considered the fastest way. So, we get the fish out of the refrigerator, put it in a bowl, 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 species and fillets. The only drawback of this method: you cannot defrost it in hot weather, otherwise, due to the fact that the fish will go bad, the whole dinner will be covered with a copper basin.

Can fish be thawed in water?

Of course yes. To do this, place the fish in cold or slightly salted water. For 1 kg of fish, 2 liters of water and about 1 teaspoon of salt should go. Thus, the salt will replenish the minerals that are lost during defrosting. As for the 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. In time, the fish will be ready no earlier than in 5 hours. This is an ideal option for those who need the fish to thaw only in the evening: they took the fish out of the freezer, went to work, came and made 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 are not talking about the dangers of the microwave. So, depending on the microwave power and the size of the fish, it will thaw out after 10, or even 40 minutes. We put it on a plate. We select the required defrosting mode and turn it over during thawing.

A huge fatty minus of this method: many connoisseurs of fish dishes believe that after such defrosting, the fish gets an unpleasant taste.

Should I 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 can simply fall apart in the pan.

After defrosting, many famous culinary experts salt, pepper and add onions to the fish. Moreover, in this form, they leave it for several hours and end up with a flawlessly marinated dish.

How not to defrost fish?

We have already said how to defrost fish better and quickly. It's time for tips on how it is not advised to defrost it:

1. 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.
2. If you do not intend to cook the whole piece in one go, it is better to cut the fish beforehand. In addition, it is not necessary to defrost it until soft. Moreover, in this form it is harder to process and it turns out not so juicy.