Michigan State University Extension
Preserving Food Safely - 01600571
10/13/97

### THAWING FROZEN FISH

        Fish can be cooked successfully  without  thawing first

    by
    allowing  additional cooking time.   Approximately double

    the
     time  in a  recipe is needed to fully cook frozen fish.

    If
    a recipe calls for breading,  stuffing or broiling thawed

    fish
    works the best.

        Thaw fish in its original wrappings in the refrigerator

    or
     under cold running water.   Never allow fish to thaw  at

    room
    temperature.   Thaw fish only until it has just  become

    pliable.
     It may still have some ice crystals in it.

        Free  fish  frozen in ice blocks by running cold  water

    over
    the block.  When the fish is free of ice, remove it and

    wipe
    dry.  Cook at once.

        If thawed fish is required,  remove fish when freed  of

    ice
     and let stand in clean,  cold water until just  thawed.

    Drain,
     wipe  dry and cook at once.   To avoid the  leaching

    effect
     of the water,  remove the fish when free of ice  and

    cover
     with aluminum foil or food wrap and finish thawing in

    the
    refrigerator.  Cook at once.

        Thawing times  vary  with the size  and  shape  of  the

    package
    and with a temperature.  Typically,  a pound of fish

    requires
    6 to 8 hours to thaw in the  refrigerator or 1 to 2

    hours
    to thaw under cold water.

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