3 Easy Hacks to Thaw Frozen Fish

Download Article

Making frozen fish for dinner? Here’s how to get it thawed and ready to go

Co-authored by Janice Tieperman Reviewed by Marrow Private Chefs

Last Updated: July 20, 2024 Fact Checked

Download Article

Overnight Defrosting

|

Same-Day Defrosting

|

Rapid Defrosting

|

Video

|

Q&A

|

Tips

|

Warnings

Tilapia sounds amazing right about now… the only problem is that it’s currently sitting in the back of your freezer. How are you supposed to defrost your fish while ensuring that it’s still safe to eat? You’ve got a few options at your fingertips. We’ll start by walking you through an overnight thawing method in the refrigerator, along with two quick, same-day thawing methods that require either a bowl of cool water or the microwave. Before you know it, you’ll be ready to whip up your favorite fish dish!

Things You Should Know

Stick your frozen fish in the refrigerator overnight so it’s completely thawed and ready to cook.
Defrost your fish quickly in a bowl of cool water, making sure to replace the water every 30 minutes. Never leave your fish out on the counter to defrost.
Use the defrost setting in your microwave to thaw your frozen fish out slightly.

Method 1

Method 1 of 3:

If You’re Defrosting Overnight:

Download Article

1
Refrigerate the frozen fish overnight to thaw it gradually. Move the fish to the refrigerator the night before you plan on cooking it—this keeps the fish at a consistently cool temperature while also allowing it to thaw completely.^{[1]
X
Trustworthy Source

FoodSafety.gov
Online portal combining food safety information from the U.S. Food and Drug Administration, the Food Safety and Inspection Service, and the Centers for Disease Control and Prevention

Go to source} If your fish is vacuum-sealed, remove the packaging and stick the fish on a plate before placing it in the fridge.^{[2]
X
Research source}
- Vacuum-sealed fish can develop botulism-forming bacteria when left at temperatures above 38 °F (3 °C).^{[3]
  X
  Research source}
- Pro tip: Plan to cook your fish a day or 2 in advance before thawing it out in the refrigerator, as frozen seafood needs plenty of time to completely defrost.^{[4]
  X
  Trustworthy Source
  
  US Food and Drug Administration
  U.S. government agency responsible for promoting public health
  
  Go to source}
Fish doesn’t need to be used the same day that it’s thawed, but try to cook it within 2 days of sticking it in your refrigerator. Before you start cooking, give the fish a quick sniff to tell if if it’s gone bad—fresh fish has a mild scent, but it smells more sour and spoiled when it goes bad.^{[5]
X
Trustworthy Source

US Food and Drug Administration
U.S. government agency responsible for promoting public health

Go to source}

Advertisement
3
Refreeze the fish within 1-2 days if you don’t plan on using it right away. Dip fatty pieces of fish (like mullet, mackerel, salmon, tuna, and trout) in a mixture of 2 tsp (6 g) of ascorbic acid and 1 US qt (0.95 L) of cold water for around 20 seconds. If you have lean fish (like cod, bass, catfish, flounder, and snapper), dip the meat in a saltwater mixture made with ¼ cup (64 g) of salt and 1 US qt (0.95 L) of cold water for 20 seconds. Then, cover up the pretreated fish in moisture-proof wrap, dividing each piece of fish with freezer paper.^{[6]
X
Trustworthy Source

University of Missouri Extension
University of Missouri program dedicated to research-based, practical public education

Go to source}
- Raw fish stays fresh in the freezer for 3-12 months, while cooked fish stays fresh for up to 3 months.

Method 2

Method 2 of 3:

If You’re Defrosting to Cook Later Tonight:

Download Article

1
Put the fish in a plastic bag. Make sure that the bag is completely sealed so the fish won’t touch or absorb any of the cool water. If this happens, the fish might turn out more watery after it’s cooked.^{[7]
X
Trustworthy Source

Food Safety and Inspection Service of the USDA
Food safety information provided by the U.S. Department of Agriculture.

Go to source}
- If your fish is vacuum-sealed, remove the extra packaging before you start thawing anything.^{[8]
  X
  Research source}
Make sure that the water is cooler than 70 °F (21 °C) to prevent any contamination.^{[9]
X
Trustworthy Source

National Center for Home Food Preservation
Publicly-funded center dedicated to educating consumers about research-backed safety practices for preserving food

Go to source} If the fish floats, put a plate or another weight on top to keep it completely submerged.
3
Switch out the water every 30 minutes until the fish is thawed. As the pot of water warms to room temperature, pour it out and refill it with cool water. Ideally, don’t thaw your fish for more than 2 hours; otherwise, harmful bacteria can start to multiply.^{[10]
X
Trustworthy Source

National Center for Home Food Preservation
Publicly-funded center dedicated to educating consumers about research-backed safety practices for preserving food

Go to source} Once the fish thaws, cook it right away.^{[11]
X
Trustworthy Source

EatRight.org
Organization associated with the Academy of Nutrition and Dietetics providing advice about food, health, and fitness

Go to source}
- Warning: Don’t refreeze any raw meat that you’ve thawed out using cool water.^{[12]
  X
  Trustworthy Source
  
  EatRight.org
  Organization associated with the Academy of Nutrition and Dietetics providing advice about food, health, and fitness
  
  Go to source}

Method 3

Method 3 of 3:

If You’re Defrosting Immediately:

Download Article

Remove the frozen fish from any vacuum seal packaging, plastic bags, or other wrap. Make sure that the plate you place the meat on is microwave-safe.^{[13]
X
Trustworthy Source

EatRight.org
Organization associated with the Academy of Nutrition and Dietetics providing advice about food, health, and fitness

Go to source}
2
Thaw the fish using your microwave’s defrost setting. Check your microwave’s user manual to find the proper way to defrost frozen items.^{[14]
X
Trustworthy Source

EatRight.org
Organization associated with the Academy of Nutrition and Dietetics providing advice about food, health, and fitness

Go to source} Heat the fish long enough so the fish is flexible (rather than frozen solid) with ice still visible on the surface.^{[15]
X
Trustworthy Source

US Food and Drug Administration
U.S. government agency responsible for promoting public health

Go to source}
- Microwave thawing can work in a pinch, but it isn’t the most ideal way to thaw out your frozen fish since it’ll likely thaw the meat out unevenly. Whenever possible, opt for refrigerator or cool water thawing instead.
Stick your fish on the stove, in the oven, on the grill, or however else you’d like to cook it—just don’t put it in the fridge or leave it out on the countertop. If you plan on refreezing any of your fish, make sure that it’s completely cooked first.^{[16]
X
Trustworthy Source

EatRight.org
Organization associated with the Academy of Nutrition and Dietetics providing advice about food, health, and fitness

Go to source}

Community Q&A

Search

Add New Question

Question

I want to cook cod in bread crumbs, but it's frozen. Do I let it defrost, and can I re-freeze it when cooked?

Community Answer

You have to let it thaw completely before preparing it for cooking. It is also not recommended that you freeze the cooked fish. Instead, cut the portion of raw fish you want to eat with a sharp knife before thawing it.

Thanks! We're glad this was helpful.
Thank you for your feedback.
If wikiHow has helped you, please consider a small contribution to support us in helping more readers like you. We’re committed to providing the world with free how-to resources, and even $1 helps us in our mission. Support wikiHow
Yes No

Not Helpful 3 Helpful 9
Question

What's the best way to cook frozen cod?

Community Answer

Flour the fish. Cook it on med-low heat in olive oil.

Thanks! We're glad this was helpful.
Thank you for your feedback.
If wikiHow has helped you, please consider a small contribution to support us in helping more readers like you. We’re committed to providing the world with free how-to resources, and even $1 helps us in our mission. Support wikiHow
Yes No

Not Helpful 12 Helpful 10
Question

What is the best method to hold fish prior to breading if frying in a large quantity: cold water or the egg mixture?

Community Answer

The egg mixture is best -- you simply drain some of the egg mixture before putting them right in the batter, rather than drying them as you'd have to with the water.

Thanks! We're glad this was helpful.
Thank you for your feedback.
If wikiHow has helped you, please consider a small contribution to support us in helping more readers like you. We’re committed to providing the world with free how-to resources, and even $1 helps us in our mission. Support wikiHow
Yes No

Not Helpful 7 Helpful 2

See more answers

Ask a Question

200 characters left

Include your email address to get a message when this question is answered.

Submit

Video

Tips

Want to cook your fish without thawing it out first? Simply prep the fish by removing it from the freezer, rinsing it with cool water to get rid of any ice and buildup, and then blotting it dry with a paper towel.^{[17]
X
Research source}

Thanks
Helpful 0 Not Helpful 0
Always check the packaging on frozen fish before you buy. If the outer packaging looks crushed, torn, or opened in away, steer clear.^{[18]
X
Trustworthy Source

US Food and Drug Administration
U.S. government agency responsible for promoting public health

Go to source}

Thanks
Helpful 0 Not Helpful 0
Always wash your hands before and after handling raw fish.^{[19]
X
Trustworthy Source

US Food and Drug Administration
U.S. government agency responsible for promoting public health

Go to source}

Thanks
Helpful 0 Not Helpful 0

Submit a Tip

All tip submissions are carefully reviewed before being published

Name

Please provide your name and last initial

Submit

Thanks for submitting a tip for review!

Warnings

Never leave your fish on the counter to thaw it out, or else it could start developing harmful bacteria.^{[20]
X
Trustworthy Source

Food Safety and Inspection Service of the USDA
Food safety information provided by the U.S. Department of Agriculture.

Go to source}

Thanks
Helpful 0 Not Helpful 0
Always cook your fish until it reaches an internal temperature 145 °F (63 °C). It’s ready to eat if the fish looks clear and flakes when you scrape it with a fork.^{[21]
X
Trustworthy Source

US Food and Drug Administration
U.S. government agency responsible for promoting public health

Go to source}

Thanks
Helpful 0 Not Helpful 0