We’ve said it before, and we’ll say it again: Flash-frozen seafood is the best way to preserve flavor and texture. In addition, it is safer alternative to store-bought “fresh” seafood that you get on ice. (News flash: Those selections in the store were most likely frozen and thawed at one point already.)
Do you have a freezer full of frozen seafood? Are you ready to defrost it?
Learn how to safely defrost your seafood below.
Ready to defrost…
First step is to remove the seafood from the vacuum-sealed packaging. ALWAYS remove your seafood from its original packaging or vacuum-sealed packaging before thawing. Instead of the vacuum-sealed back, place it in a sealable bag, like a ziplock bag, to thaw safely.
Thaw your seafood in the refrigerator, and never defrost your seafood in a bowl of warm water. Letting your seafood slowly defrost in the fridge keeps it at a safe temperature at all times, never dipping into the bacteria danger zone. Thawing in a fluctuating temperature (like a bowl of warm, or even cold, water) risks the growth of unsafe bacteria and change in texture and taste.
Keep your fish cold at all times. It is essential to have the seafood remain cold. Never expedite the thawing process by placing your seafood in the microwave, in cold/warm water, or by leaving it on the counter. If you do expedite the process it can lead to uneven thawing, bacterial growth, and texture changes.
Of course, a delicious, properly prepared seafood feast begins with high-quality catches. Order yours now!