To defrost fish fast, the best quick method is to submerge the fish (sealed in a plastic bag) in cold running water or in a bowl of cold water with occasional water changes. This should thaw the fish in about 10 to 30 minutes depending on the size and thickness of the fish. Important: always use cold water, never warm or hot, to avoid affecting texture and safety. Here are the fast defrosting steps:
- Put the fish in a moisture-proof sealed plastic bag if it isn’t already.
- Submerge the bagged fish in a bowl or sink filled with cold water, or use cold running water.
- Change the water every 10-15 minutes if using a bowl or keep a slow stream of running cold water.
- Check after about 10 minutes and continue until the fish is thawed.
- Remove the fish from the bag, pat dry, and cook immediately.
This method is much faster than defrosting overnight in the fridge and preserves the quality and safety of the fish.