Tip for defrosting fish
Defrosting fish is often more difficult than defrosting other types of meat, as the protein structure of fish is usually shorter and looser. If done incorrectly, the fish will become mushy and lose its natural flavor.
To quickly defrost fish while still ensuring firm, sweet, and fresh meat, you’ll need to prepare some salt, ginger, and lime or vinegar.
Take a large bowl and fill it with enough water to submerge the fish. Add 2-3 teaspoons of salt, half a lime, and a few pieces of minced ginger to the water, and stir well. Place the fish into the water. Let it soak in this water for about 20-30 minutes. The fish meat will become tender. The salt, lime, and ginger act to quickly defrost the fish while helping to eliminate its fishy odor. Once the fish feels tender, simply rinse it off and cook it as usual.
It is important to note that with this quick defrosting method, you should not use too much lime. Additionally, avoid soaking the fish for too long. Both of these could disrupt the protein structure of the fish, causing the meat to become mushy. You can substitute lime with vinegar, but lime will provide a more pleasant aroma and better eliminate the fishy odor.
Avoid defrosting fish using a microwave as the waves can unevenly heat the outer portion of the fish while the inside remains frozen. This will result in the fish losing its freshness.
If you do not need to cook the fish immediately, it is best to opt for a slow defrosting method by transferring the fish from the freezer to the refrigerator compartment for 12-24 hours before cooking. This is the safest way to defrost all types of meat.
Tips for keeping fish fresh in the refrigerator
If you purchase a large quantity of fish, you can pre-process it by removing the internal organs, gills, fins, and scales, and then rinsing it with clean water. Pat the fish dry with a cloth. Place the fish in a bag and use a vacuum sealer to remove all the air. Store the bag of fish in the freezer compartment. When needed, take out the fish for defrosting.
If you don’t have a vacuum sealer, you can follow this method instead. After cleaning the fish, remove the internal organs, gills, fins, and scales. Then, wrap the fish tightly in plastic wrap and place it in a food storage container with a tight lid. Store the container in the freezer compartment of the refrigerator.
Note that fish should not be frozen in the refrigerator for more than 6 months, as prolonged freezing will reduce the nutritional value of the fish. Additionally, fatty fish such as salmon should not be frozen for more than 3 months.
