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Drop a little of this on fish: Quick thawing and odor elimination for fresh, tender fish

If you thaw fish in the traditional way, it will take you approximately 1-2 hours. However, the following tips will help you significantly shorten the time while ensuring that the food remains fresh and tasty.

Administrator

15 March, 2024

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Thawing fish with salt and lime

Salt helps firm the fish, has antibacterial properties, and enhances the flavor when cooking.

Lime also helps eliminate fishy odor, making the dish more fragrant.

The process is as follows: First, put the frozen fish in a container. Then add 1-2 tablespoons of salt and 2 slices of lime. Finally, pour enough water to cover the fish and close the container. Wait for about 5-10 minutes to thaw, then you can immediately cook the fish.

Thawing fish with vinegar

The process of thawing fish with vinegar is quite similar to thawing with lime. However, thawing fish with vinegar usually takes a little longer.

The process is as follows: After rinsing the frozen fish, place it in a container, ziplock bag, or large bowl. Pour enough water to cover the fish, then add about 50ml of white vinegar. White vinegar can speed up the thawing process of frozen fish. However, it takes about 20-25 minutes for the fish to thaw completely.

Thawing food with a microwave

In case you need to thaw quickly, you can use a microwave to heat and thaw the food. Note that when thawing, remove any packaging that is not microwave-safe, such as foam boxes, plastic bags, or cardboard. Place the food in a deep container or dish with a lid or microwave-safe wrap, prevent water from flowing out of the food.

Thawing with a microwave is quite effective because the high-frequency electric field creates friction within the food itself, causing the food to heat up and thaw without breaking the cells.

One point to note when thawing with a microwave is the time and temperature. If the temperature is too low, the food will thaw slowly, creating conditions for bacteria to grow. If the temperature is too high, the outer layer of the food will be cooked while the inside is still frozen. Therefore, it is important to accurately measure the time and quantity of food to choose the appropriate temperature.

With this method, the food should be cooked immediately as the meat may have slightly cooked. In addition to meat, frozen fish can be grilled or baked in the microwave without the need for thawing.

Frequently asked questions

Lime is a great way to get rid of any fishy odor, making the dish more fragrant and appealing. It also adds a subtle citrus flavor to the fish.

Place the frozen fish in a container. Add 1-2 tablespoons of salt and 2 slices of lime. Pour in enough water to cover the fish and close the container. Wait for about 5-10 minutes, and your fish will be ready for cooking.

Yes, vinegar can be used as an alternative to lime. The process is quite similar, but it usually takes a little longer. Rinse the frozen fish and place it in a container. Add enough water to cover the fish, along with about 50ml of white vinegar. This will help speed up the thawing process.

It typically takes around 20-25 minutes for the fish to thaw completely when using vinegar.

Yes, a microwave can be used for quick thawing. Ensure you remove any packaging that is not microwave-safe, such as foam boxes or plastic bags. Place the food in a deep container or dish with a lid or microwave-safe wrap to prevent water from flowing out.

Microwaves are quite effective for thawing as the high-frequency electric field creates friction within the food, causing it to heat up and thaw evenly without breaking the cells.

Time and temperature are crucial when using a microwave. A low temperature will result in slow thawing, providing an environment for bacterial growth. Conversely, a high temperature will cook the outer layer of the food while the inside remains frozen. Therefore, accurately measuring the time and adjusting the temperature according to the quantity of food is essential.

It is recommended to cook the food immediately, as the meat may have partially cooked during the thawing process. This method is suitable for meat and frozen fish, which can be grilled or baked in the microwave without prior thawing.