We love cooking with frozen fish! It’s just as easy and tasty as fresh fish. Really! But make sure you choose high-quality fish. This kind of fish gets frozen right after filleting, so the taste and nutrients are fully preserved. You don’t need to worry about preservatives, because fish is frozen naturally. Next to that, frozen fish has a much longer shelf life than fresh fish – way more sustainable!
How to thaw frozen fish and preserve its taste
We’ll show you the best way to defrost a fish fillet. And let us promise you when preparing your dish after the defrosting process, you won’t taste the difference between fresh and frozen seafood. To thaw the fish properly, you place the fillet on a grid over a drip tray in the fridge for 8-12 hours. Ten, you take the fillets out of the refrigerator, sprinkle them with some salt and let them come to room temperature for 30-45 minutes. Now you are ready to cook the fish!
You don’t have that much time? No worries, there’s a second option (but we prefer the first one!). Thaw the fish in its packaging for 1 hour in cold water (only in the plastic, throw away the cardboard). Make sure to change the water from time to time. After 1 hour take the fish out of the packaging and dab the fish dry, sprinkle salt on both sides and keep the fish fillets covered at room temperature for 1 hour. Make sure the fish has time to come to room temperature because this will help you during cooking.
How to prepare the fish
Good ingredients are essential for a delicious dish – but the right preparation is just as important. Let us inspire you with some quick & easy seafood recipes.
Cod with Parma ham and sage
Creamy salmon pasta