Fish is an incredibly healthy food, and many homemakers tend to stock up on frozen fish for convenient meal preparation. While freezing can help preserve the fresh taste and prolong the shelf life of fish, improper thawing can lead to mushy texture and loss of essential nutrients.
Typically, frozen fish needs to be thawed by leaving it out for at least 1-2 hours. However, this method is neither convenient nor time-efficient. Here are three super-quick tips to thaw fish while retaining its fresh flavor.
Thaw Fish with Salt and Lemon
Place the frozen fish in a container. Add 1-2 tablespoons of salt and two lemon slices. Finally, pour water to cover the fish and close the container. Wait for about 5-10 minutes to let the fish thaw, and then it’s ready for cooking.
This method effectively preserves the fish’s original flavor before freezing. Additionally, lemon and salt help neutralize the fishy odor, resulting in a more delicious dish that retains the fish’s nutrients.
Quickly Thaw Fish in the Microwave
After taking the fish out of the freezer, rinse it and pat it dry with paper towels. Place it on a plate, and sprinkle a layer of salt on the surface. Put it in the microwave and heat for about 3 minutes. Some microwaves even have a dedicated defrost function, making it even more convenient for homemakers.
Test by pressing your finger on the fish; if the flesh feels soft, it’s thawed. Rinse the salt off the fish with clean water and let it dry before cooking.
This method is easy and time-saving. However, the fish may become mushy during cooking, and if not careful, the flesh can also dry out, affecting the dish’s flavor.
Thaw Fish with Vinegar
Thawing fish with vinegar is quite similar to using lemon. However, it usually takes a bit longer, so it’s best to use vinegar when you’re not in a hurry.
Rinse the frozen fish and place it in a container, ziplock bag, or large bowl. Pour water to cover the fish, and then add about 50ml of white vinegar.
White vinegar accelerates the thawing process. The advantage of this method is that it enhances the flavor of the fish, eliminating any fishy odor. However, it’s time-consuming, taking around 20-25 minutes for the fish to thaw completely.
Note that the thawing time may vary depending on the freezing level and the size of the fish. Always avoid using warm water as it promotes bacterial growth. Do not refreeze thawed fish, as the flesh will become mushy, and the flavor will be compromised.
Source: Baogiaothong
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