The Basics of Defrosting & Cooking Frozen Fish
The age-old discussion about whether fresh fish or frozen is tastier will never fade. Whether you buy fish online in Singapore or are looking for a fish supplier, fact remains, fish is absolutely delicious.
The art of freezing fish isn’t a new one. Throughout the centuries, fishing boats have flash frozen fish and other seafood mere minutes after it is caught, preserving the fish from the sea to your kitchen.
In addition, vacuum sealing portions of frozen fish further prolong its lifespan, allowing it to last longer than fresh fish.
How To Defrost Fish
Of course, now that you’ve accumulated a nice stock of frozen fish, you’ll eventually want to enjoy it.
Food safety is of the main concern, especially in a hot and humid climate like Singapore.
There are two safe ways of defrosting your fish, or any other meat, and simply leaving it out on the kitchen counter isn’t one of them!
1. Defrosting Using Your Refrigerator
The safest way to thaw out food is to use the refrigerator. Smaller pieces of fish will thaw more quickly than larger ones, but it is likely that most pieces will thaw out overnight, or even longer.
Place the fish in a leak-proof bag or container on a plate or tray in the refrigerator.
When you are ready to cook, open the package, rinse and pat dry the fish with paper towels, and you’re good to go!
Defrosting in the refrigerator ensures that the fish never gets warm enough for the bacteria to take hold and multiply. It is estimated that in the “danger zone”, temperatures of 4–60°C, bacteria can double every 20 minutes or so.
Of course, nothing is perfect, and the main downside of defrosting your fish in the fridge is that it will take up to 24 hours to thaw out. As such, we recommend that you plan your prep work ahead of time!
2. Defrosting Fish Using Cold Water
The other method of defrosting fish is to thaw it out in cold water. Not room temperature, lukewarm, or hot water, but cold.
Simply put your vacuum-sealed fish in a bowl or baking tray and completely submerge it in cold water. Don’t remove the vacuum seal or any airtight wrapping – if the fish has direct contact with the water, the meat could become waterlogged and mushy.
After about 20 to 30 minutes, check the fish, and if fully defrosted, blot any excess water with kitchen towels and immediately cook your fish.
While this method is quick and fuss-free, your fish also stands a greater chance of bacterial contamination than if you were to defrost it in the fridge.
Cooking Frozen Fish
Can’t wait for your fish to defrost? Fret not! You can still cook frozen fish without taking the time to defrost it.
If you’re making baked fish, you can bake a frozen fish together with some oil and seasoning. Check the fish after 15 minutes and if it flakes easily with a fork, it is done!
Steaming and boiling is one of the healthier ways to eat fish. Season the fish before steaming and slow cook it to retain the flavors, or simply chuck the frozen fish into a hot pot when boiling to cook the fish along with your other meats and veggies.
If grilling your fish, season the fish and wrap it in foil to have the flavors soak into the meat. Place it over an indirect flame and check it after 10 minutes, and every 5 minutes after that. Once the fish is flaky and opaque, its done!
Whip Up A Delicious Meal With Fresh Frozen Fish From Greenwood Fish Market
Ready for a sumptuous fish dish and wondering where to buy fish in Singapore? Skip the trip to the supermarket and buy your fish online in Singapore in Greenwood Fish Market’s online fish shop and have it delivered right to your doorstep.
We hope to hear from you “reel” soon!