How long to cook frozen fish without defrosting. How to defrost fish correctly: effective methods for the housewife to note. How long does defrosted fish last in the refrigerator?

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

New technologies for instant freezing of products are truly a salvation for fish and seafood lovers. Our online store sells fish that is frozen immediately after being caught. 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 when defrosting, the same rule applies, only the other way around - the defrosting process should be long. Defrosting the product under the influence of hot or even warm water is excluded. Fish and seafood cook very quickly, so using even warm water along with defrosting will begin the cooking process, the proteins of the outer layer of the product will coagulate - with further heat treatment, the taste, color, density and even the composition of nutrients in the dish can change greatly.

It is also not recommended to defrost fish and seafood in cold water - vitamins, micro- and macroelements, which marine life is rich in, will partially go into the water. If there is a serious need to urgently defrost the 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. If frozen seafood is in vacuum packaging, you can, without damaging the integrity of the packaging, put it in cold water to defrost.

You should not defrost fish products in the air - in this case, the process of proliferation of bacteria and microbes may begin. In addition, you should avoid using the defrost mode in a microwave oven.

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

Remove the product from the freezer and, without damaging the integrity of the packaging, transfer it to the bottom shelf of the refrigerator. When the fish or seafood has thawed, open the bag, drain the liquid, and the product can be rinsed with cold water (if it is a whole fish) and then absorb excess moisture with a dry towel. If we are talking about fish fillets or steaks, then it is better to completely avoid contact of the product with water so as not to change the chemical composition of the meat.

If fish products are not completely defrosted, it’s not a problem. Seafood can be cooked frozen; fish also does not have to be completely thawed.

It is necessary to start cooking defrosted fish or seafood as quickly as possible, before the process of proliferation of bacteria and microorganisms begins.

Food of different sizes must be given sufficient time to defrost properly. It will take about a day to defrost an entire large carcass weighing 2 kilograms. 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. During rapid defrosting - accompanied by the release of a large amount of liquid - useful substances are released from the product along with the liquid.

The most delicious and healthy dishes 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 place it on the bottom shelf of the refrigerator.

Today, most supermarkets put frozen products on their store shelves. This move allows you to increase the shelf life, 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 look at the important aspects in order and give recommendations.

Selecting a quality product

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. River fish can be found alive.
It is difficult to choose a quality frozen product because you are purchasing a block of ice. The carcass is hard to see through the packaging; it is difficult to understand whether it has been defrosted before or not. If yes, in the end, after all the manipulations, you will end up with a pulpy mess.
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 delicate, it requires careful handling. It is forbidden to freeze and defrost the composition several times.
Fish is frozen in an emergency way, this is how the final product will retain its properties and structure. Ordinary fishermen do not have such equipment, as a result of which they leave the products to be frozen in a household refrigerator (another method of freezing, inappropriate temperature conditions).
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 suggest that you will have to defrost the product twice, or even three times.
If possible, purchase fish cut into pieces or small carcasses. This move will eliminate the constant “freezing-thawing” procedure, as a result of which you will get all the useful enzymes from the fish. The recommendation is extremely relevant for breeds with the most tender meat.
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 stuck pieces of fish or frozen water on the inside of the film.
Learn the signs that will help you choose a good product. High-quality fish have red or pink gills (it all depends on the breed). The carcass must be smooth, without breaks, cracks, dents or other types of damage. The color of the fish is silver, not gold.
As for the ice in the fish package, a thin layer of frozen glaze is allowed. Make sure there are no lumps that appear when water freezes. The fish is not characterized by an ammonia smell, greasy inclusions and other new growths.

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

Method number 1. Bottom shelf of refrigerator

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 container with thin walls and a bottom (an aluminum pan will do).
Place the fish in a container and make several holes in the packaging. If the fish was purchased at the market, you must first place it in a thin food bag. Some housewives prefer to send the carcass without packaging, in which case the basin needs to be wrapped in cling film. It is important to prevent the product from chapping.
When you have completed the preparatory procedures, place the basin on the bottom shelf of the refrigerator. In this section, the temperature does not drop below +3 degrees, so defrosting will proceed evenly.
Since the method is considered the slowest, the duration of the procedure varies between 6-9 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

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

Method No. 3. Running water

Prepare 4-5 plastic bags, make sure there are no holes in them. Remove the fish from the original packaging, place it in bags and seal. Such a move will prevent the ingress of water, which can spoil the quality of the fish (the carcass will become “cotton” and tasteless).
Then you can proceed in two ways: prepare a large basin or use a regular kitchen sink. Fill the cavity with cold (preferably ice) water and place the bag of fish into the liquid.
It is important to change the water periodically to create circulation. If you don't mind water, you can let the water flow directly from the tap. In this way, flow will be ensured on an ongoing basis.
The duration of defrosting 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 over 2 kg), defrosting is achieved after 3 hours.
This technique is rightfully considered one of the fastest and safest. Ultimately, the fish will not lose its beneficial qualities, as a result of which you will be able to enjoy the taste and texture. It is important to always remember that under no circumstances should the product be placed in warm or hot water.

Method number 4. Microwave

The age of technology is leaving its mark, and more and more housewives are resorting to the help of household appliances. As a rule, such equipment has a defrosting mode, as a result of which defrosting occurs without compromising quality at low speeds.
If you have a modern device, select the “Fish defrosting” function and set the weight of the frozen product. Depending on the mass, the duration is set to 15-30 minutes.
Place the carcass in a microwave-safe container or on a flat dish without a golden edging. Turn the fish over every 3-5 minutes to ensure the product thaws evenly. Otherwise, the carcass may “fry”, as a result of which the dish will be spoiled.
Since the microwave cavity is small, large whole fish cannot be defrosted. First chop it into pieces of the appropriate size, and then proceed to manipulation.
Using this method, it is important to constantly monitor the structure of the carcass. There is no need to bring it to excessive softness in order to make the task of cleaning and cutting easier.

Method No. 5. Hair dryer

No matter how trivial it may sound, but in the absence of a microwave oven or the impossibility of using other methods, some housewives resort to using a regular hair dryer. There is an opinion that the method was developed by blondes, but defrosting in this way does not depend on the color of the owner’s hair.
To carry out the procedure correctly, you need to take a hairdryer and set it to cold (the “Snowflake” button). It is also important to turn on the device not at very high airflow, otherwise the fish will become chapped.
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. Point the hair dryer at the carcass, keeping a distance of about 25 cm.
Move the device, guiding it along the fish’s body with smooth movements. Turn off your hair dryer periodically to prevent it from overheating. 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 regarding the available methods. The longest defrosting option involves using the bottom shelf of the refrigerator. Quick methods include defrosting with a hairdryer, microwave or saline solution. Make sure that the carcass is defrosted no longer than the specified period, otherwise the fish will lose its beneficial properties and become unfit for consumption.

Video: how to defrost fish correctly

Freezing is the optimal way to store many products, including, thanks to which they retain nutrients and taste for a certain period.

How to defrost fish correctly

The slower the better!

If you are not in a hurry, use the slow defrosting method. Remove the carcass and leave it overnight to thaw on the bottom shelf of the refrigerator. This way the fish will gradually free itself from the ice crust without any loss of shape and density of the structure.

If you need to defrost fish quickly

In a situation where a faster thawing process is needed, wrap the steak in 2 or 3 bags and place in a deep bowl filled with water. Place this bowl under running cold water and keep it there until your salmon or salmon becomes elastic and suitable for cutting. In general, this procedure can take up to 2 hours. Again, a lot depends on the size of the carcass.

If you're a thrifty housewife and don't want to waste water, you can simply leave the steaks wrapped in plastic in a pan of cold water. Change the solution every 20 minutes until the fish thaws.

This method will undoubtedly require more time. Remember, do not put fish in warm liquid. This will not only spoil the taste of the product, but it will also become less healthy.

How to defrost fish in the microwave

For those who have such a necessary household appliance as a microwave oven, defrosting does not cause any problems at all. The fact is that under the influence of waves, thawing occurs slowly without harm to the product. You just need to set the mode, time and power correctly.

Almost all electronically controlled ovens have a standard program for defrosting fish. You just need to set the weight of the product. If you use a simple manual microwave, then the fish should be defrosted at low power (10-20%). Depending on the weight of the product, it usually takes 10-20 minutes.

But you should still monitor this process and turn the carcass over from time to time so that it warms up evenly. Unfortunately, the dimensions of the oven are not very large and this method is not suitable for defrosting, for example, a whole sturgeon.

And finally, advice: do not bring the carcass to a completely soft consistency. When it is slightly frozen, it is easier to peel it and remove the insides.

It is also not advisable to put freshly thawed pieces back into the freezer. They need to be cooked immediately. In any case, fish is healthy as long as it contains vitamins and minerals. Therefore, be careful in both its processing and cooking.

Fish is a storehouse of vitamins and minerals necessary for human health. Unfortunately, it is not always possible to buy fresh fish and you have to be content with frozen products. Housewives often stock up for future use and store it in the freezer, and when it comes to cooking, the question arises of how to quickly and correctly defrost fish.

Choosing a quality frozen product

When purchasing industrially frozen fish, choose a quality product. Blast-frozen fish, dry or wet, retains its properties during thawing and loses a minimal percentage of its weight. You can recognize which product is of high quality by the following characteristics:

solid, and not in a block of ice with the dry method of freezing, covered with a thin layer of ice - with the wet method;
The fish's eyes are clear, not cloudy.

When choosing a frozen product, you should also pay attention to the following points:

Do not buy fish for future use to avoid a repeat defrosting cycle. It is preferable to choose medium-sized fish or fillets.
Before purchasing, evaluate the quality of the fish to the best of your ability. There should be no stuck pieces of fish or ice crystals inside the package, but a thin ice glaze is allowed.

Signs of quality frozen fish are a pleasant natural smell, clear eyes, red or pink gills.

Factors influencing the choice of defrosting method

Without preliminary thawing, the result can be unexpected: the fish can dry out, remain raw inside, or even turn into mush. But it is allowed not to defrost mackerel, mackerel, small fish (navaga, capelin), and semi-finished products. This makes them easier to clean and gut, and the finished dish will delight you with its taste. Proper thawing of the product is half the battle in preparing the dish. True, you will have to wait from 8 hours to a day. The defrosting speed is affected by the following factors:

size and type of fish;
cutting method (gutted, fillet, briquette, steak);
duration and conditions of freezing (pieces or blocks, briquettes);
type of freezing - raw or boiled (preparations for infants);
freezing temperature.

Choosing a defrosting method depending on the conditions and type of freezing, type and size of fish - table

How is it recommended to thaw salted and smoked fish at home?

There are also subtleties in defrosting smoked and salted fish. Defrost smoked fish in stages:

Place the fish in the refrigerator for 5 hours.
Remove and leave at room temperature until thawed.

Defrosting salted fish has separate standards. The requirements require soaking it for up to 12–14 hours in cold water, which, in turn, must be changed at least 4 times. Soaked salted fish cannot be stored. It must be immediately sent for heat treatment.

SanPiN 2.3.6 107901.

Freezing temperature

It is not possible to find out the freezing temperature of purchased fish, but in the case of home freezing, everything is much more obvious: for a quick-frozen product, it is preferable to thaw in a microwave oven, and for a frozen product in a household freezer, cold water is preferable. In any case, the method of natural thawing in the refrigerator is universal.

Thaw fish that has been stored for a long time by steaming or a combined method - first in water or in air, and then in salted water. This will help reduce juice loss.

Please note that fish frozen after a significant delay and products that have been defrosted multiple times should not be eaten due to the risk of poisoning. An unpleasant odor during defrosting will indicate poor quality of fish.

What method to use for defrosting pollock and other fish preparations for babies

The best way to defrost pollock and other lean marine fish used as complementary foods for infants is by natural thawing in the refrigerator. Whole carcasses can be placed in salted cold water. To preserve the nutrients, flavor and structure of the fish, it is not recommended to defrost fillets in water, especially warm or hot water.

Methods for defrosting fish

There are several known ways to thaw fish at home:

in a refrigerator;
in the oven or microwave;
steamed;
in cold water or salt solution;
on air;
hair dryer;
combined method.

Defrosting methods have pros and cons.

Ways to properly defrost fish - video

Defrosting in the refrigerator

The best way to defrost both carcasses and fillets is the bottom shelf of the refrigerator with a temperature of +5. This ensures slow thawing without harming the quality of the product. The only negative is that the process lasts up to 9 hours.

Defrost as follows:

Make punctures on the package of fish (or wrap unpacked carcasses in cling film) and place in a container with thin walls.
Place the container with fish in the refrigerator on the bottom shelf.
Leave the fish in the refrigerator overnight or for 6-9 hours.
After thawing, remove the packaging, drain the liquid and dry the fish with a paper towel.

How to defrost fish in the microwave

Under the influence of waves, slow thawing occurs without harm to the product. This method is not suitable for large fish, as they will not fit in the microwave. Or you will have to first cut it into pieces and divide the briquette into parts. The inconvenience is that you need to constantly monitor the degree of defrosting so that the fish does not soften. Defrost like this:

Video: how to defrost fish in the microwave

Defrosting in the oven

Modern ovens have a built-in defrost or convection function. The principle of the method is based on air circulation at a temperature of 0 °C. The convection mode ensures uniform thawing of the product without loss of quality and appearance.

If the oven does not have such a function, defrost the fish as follows:

Steam defrosting

When defrosting in a double boiler or slow cooker, the fish does not come into contact with water, which allows you to preserve the weight, structure and nutrients of the fish. However, a significant disadvantage of the steamed method is that the taste of the finished dish is not fully saturated. Defrost the product in this way only if subsequent heat treatment will be carried out in a double boiler or multicooker. It will take about 20 minutes to defrost.

Steam defrosting procedure:

Place the fish in a steamer or on a special rack in a slow cooker.
Turn on the minimum mode of the device.
Turn the fish over several times while thawing.
When the piece thaws, you can turn on the cooking mode.

Defrosting with a hair dryer

If you can’t use other defrosting methods, you can try a non-standard one: a hair dryer. A hairdryer will help defrost large fish with dense scales. Thawing time for an average carcass is 30–40 minutes.

Defrost like this:

Refrigerate for 10-20 minutes before defrosting to preserve the fishy flavor.
Set the hairdryer to “cold air” mode.
Place the fish in a loosely closed bag in a glass container.
Blow with a hairdryer at a distance of 25–30 cm, smoothly directing the air flow along the carcass. Exposure time is 30–40 minutes.
Rinse the defrosted fish with cool water and immediately begin cooking it.

How to quickly defrost fish

Microwave, steamer, oven, hair dryer - these are devices that help housewives speed up defrosting in emergency cases. But it is not recommended to frequently use quick defrosting devices, as the fish loses nutrients.

Fish can be defrosted quickly and easily without electrical appliances.

Defrosting mackerel and other fatty species in a salt solution

A salt solution will defrost fish quickly and without loss of quality, provided it is prepared correctly: for 1 kg of fish, use 2 liters of water and 2 tbsp. l. salt. Salt speeds up the thawing process and makes the fish juicy, but it does not have the same effect on all types of fish. This method is more suitable for sea, oily fish. There is also a drawback: when thawing, a lot of fish is lost.

The SES requirements for public catering require defrosting fish in cold salted water for 2–4 hours.

SanPiN 2.3.6 107901

The process of thawing small steaks and fillets lasts up to two hours, and large and medium-sized fish - up to four hours at room temperature and up to six hours in the refrigerator. The procedure is as follows:

Prepare a salt solution: for 1 kg of fish - 2 tablespoons of salt and 2 liters of warm water. Pour it into a deep container with a lid.
Remove the packaging from the fish and place the carcasses in a salt solution. Do not close the lid of the container tightly.
Leave at room temperature or place in refrigerator for 2–3 hours.
After defrosting, rinse with cool water and begin cooking the fish immediately.

Rapid defrosting in cold water

Cold water is one of the fastest and safest defrosting methods. In cold water the product does not lose its properties, but in warm or hot water it will soften and the dish will turn out tasteless.

Operating procedure:

Prepare 4-5 plastic bags, place the fish in them and tie them.
Fill a large container or sink with cold water and place the fish in it.
Leave the fish in the water or under running water until it becomes soft. Change the water periodically.
After defrosting, drain the water and remove the packaging.

As a rule, one and a half hours is enough for a carcass weighing up to two kilograms, for larger fish - about three hours.

Fish is defrosted in air or in cold water at a temperature not exceeding 12 °C at the rate of 2 liters per 1 kg of fish. To reduce the loss of minerals in water, it is recommended to add salt at the rate of 7–10 g per 1 liter. It is not recommended to defrost fish fillets and sturgeon fish in water.

Sanitary and epidemiological rules
SP 2.3.6.1079–01 Requirements for processing of raw materials and production of products

How to defrost fish in air

The method of defrosting fish in air allows you to partially preserve the beneficial substances in the fish. The process lasts up to 10 hours at a temperature not exceeding 20 °C. But technologists do not welcome this method of defrosting due to the rapid growth of bacteria in the product, especially in hot weather. The disadvantages of this method include the fact that the fish dries out, so such thawing is acceptable only for skinny (lean) fish species.

The procedure for defrosting fish in air:

Place the unpackaged fish in a large bowl, cover with cling film to prevent the product from drying out.
Leave at room temperature for 8–10 hours, depending on the size of the carcass.
Start cooking defrosted fish immediately.

Combined method

Combined defrosting is a stage-by-stage thawing, during which the taste and beneficial properties of the fish are practically not lost. The method is mainly used to defrost ocean fish and takes 2–3 hours.

Defrosting procedure:

Salt solution: place the fish in cold salted water for 30 minutes.
Air: Leave the fish in the open air until completely thawed.
Use defrosted fish immediately for cooking.

How long does defrosted fish last in the refrigerator?

Experts insist that after defrosting, you should immediately begin heat treatment of the fish. In extreme cases, storage in the refrigerator for no more than two hours is allowed. To do this, the fish must be wrapped in a damp cloth or placed in a container with a lid. However, fillets cannot be stored even in this form. And you should not re-freeze the product, as another defrosting cycle will make it harmful to health.

Before defrosting the product, choose the appropriate method, taking into account the size and type of fish, freezing conditions, and cutting method. It is better to give preference to the universal and correct method - thawing in the refrigerator. If time is limited, defrost the product using a microwave, double boiler, or oven. Or use simple methods that do not require electrical appliances. Follow the recommendations for defrosting, then the result will please you with a juicy fish dish.