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Freezing And Thawing Fish

Chefs are normally opposed to freezing fresh fish at home. The home freezing process isn’t quick enough and home freezers are not sufficiently cold to prevent the texture of the fish from being compromised.

Fish frozen at home and then defrosted will always taste inferior to flawlessly fresh fish or fish that has been commercially frozen and properly thawed by the market.

Frozen fish should be thawed overnight or throughout the day in the refrigerator. The slower fish is thawed, the less adversely, it is affected by the freezing process. Never try to speed the process by thawing fish in the microwave, in cold water or on the kitchen counter. The texture will be badly compromised and the fish will be a taste flop!