Skip the Thawing, Cook Frozen Fish Straight From the Freezer (2024)

FAQs

Skip the Thawing, Cook Frozen Fish Straight From the Freezer? ›

Frozen fish can go straight from your freezer to the oven or stove. You can grill, broil, bake, poach or steam frozen fish. The biggest difference is that you'll need to add a few extra minutes to the cook time.

Because frozen fish filets release so much moisture as they cook, you're not going to achieve a perfectly crispy skin like you would cooking fresh or thawed fish filets. No matter how much you try, the skin will turn out soft and flimsy.

It's true, you don't! You can skip the thawing process altogether and cook frozen fish straight from the freezer. You'll have to add a few minutes to the cook time in your recipe to account for the lack of thawing, but you can poach, steam, bake, broil, or grill fish straight from the freezer!

However, the quality will be better if they are thawed first. If you are grilling whole fish or thicker portions or steaks, we recommend thawing before grilling to ensure it cooks evenly and maintains its quality and flavor.

Adjust cooking time: If cooking from frozen, extend the cooking time by about 50% compared to thawed fish. Monitor doneness using internal temperature or texture. Preheat properly: Preheat your oven, pan, steamer, or air fryer before cooking for consistent results.

The short answer is No, as not all frozen fish are suitable for raw consumption. While freezing does kill parasites, some bacteria and germs may survive, potentially causing foodborne illnesses. Another crucial factor is the freshness of the fish when it is frozen.

If you're short on time, you can quick-thaw the fish in cold water. Burrows outlines the technique: Remove the fish from the packaging it was purchased in and place in a resealable plastic bag. Submerge the bagged fish in a bowl of cold water, replacing the water as needed until the fish is thawed, about 10 minutes.

What About Refreezing? If you thawed your meat, poultry, and fish properly in the refrigerator, then you can refreeze it without cooking. However, there may be some loss of quality because of the moisture loss through thawing. After cooking the meat, poultry, and fish that was refrozen, you can also refreeze it.

Also, never thaw foods in a garage, basem*nt, car, dishwasher or plastic garbage bag; out on the kitchen counter, outdoors or on the porch. These methods can leave your foods unsafe to eat.

Finally, remember that thawed frozen seafood will only last so long in the refrigerator. You should either consume it within one to two days, or, if you used the overnight refrigerator thawing method and you're sure the seafood has not spoiled, you can refreeze it again.

How do you cook frozen fish so it isn't mushy? ›

To avoid mushy fish, Today recommends that you thaw any frozen fish out overnight in the fridge and avoid thawing fish on the countertop to keep bacteria from growing. Bringing fish to cooking temperature in milk will also help eliminate the "frozen" taste.

There are two main methods of thawing used in the seafood industry - air thawing and water thawing. Other methods of thawing are available, such as vacuum thawing and electrical methods (dielectric heating, electrical resistance heating and microwave heating).

If you are cooking fish straight from the freezer, make sure to rinse it under the tap, and then pat until thoroughly dry. This will remove the thin layer of ice crystals from the outside of the fish which will allow the surface to brown once exposed to the heat.

Seafood can also be cooked directly from frozen, but may require twice as much cooking time. No matter the method, all seafood should be cooked to 145°F according to the FDA. While frozen lobster meat and tails can be cooked from frozen, you get better results—more tender lobster—by thawing prior to cooking.

When vacuum-packaged fish is not properly stored and thawed, it has the potential to create a deadly toxin. Fish is a known source of the bacteria Clostridium botulinum type E. This bacteria is a spore former that can grow at temperatures above 38ºF and without oxygen – such as a vacuum package.