Unsure of the best method to thaw, or could I just place in oven/broiler frozen? I would love to make at home but unsure safest, easiest methods. Fish such as halibut.
2007-02-01 03:14:07 · 10 answers · asked by virgo 2 in Food & Drink ➔ Cooking & Recipes
Whole white and oily fish
Preparation: Scale and remove head, backbone, fins, tail and gut. Wrap tightly.
Packaging: Sheet polythene, freezer paper or foil.
Storage(mths): 3-6
Thawing (hrs/lb) in the refrigerator: 6-10
Thawing (hrs/lb) at room temperature: 3-5
Tips: oily fish will only store for 3 months
Fish steaks and fillets
Preparation: Keep portions separate with double sheets of freezer paper.
Packaging: Wrap tightly as for whole fish and secure with freezer tape.
Storage(mths): 3-6
Thawing (hrs/lb) in the refrigerator: 6-10
Thawing (hrs/lb) at room temperature: 3-5
Tips: Dry fish with kitchen papper before freezing.
Good luck!..._;-)
2007-02-05 02:51:56 · answer #1 · answered by W0615 4 · 0⤊ 0⤋
If it's a thick filet then you should thaw it in the fridge or else it won't cook evenly. A thin piece could possibly cooked frozen, I guess, but I wouldn't say it's the best choice. Thawing in the microwave will usually result in overcooked edges and ends, which will be dry and tough. So just plan ahead and put it in the fridge a day or two before you need to use it.
2007-02-01 03:29:31 · answer #2 · answered by snapoutofit 4 · 0⤊ 0⤋
It is best to thaw in the fridge overnight or in a sink of cold water for a couple of hours, but if it is a thin fish and you don't cook it on too high of a temp. it should be ok. I have cooked frozen fish with vegies and some oil and season in a foil pocket on a lower temp before and it was very juicy and tender, but loaded with flavor. Hope this helps.
2007-02-01 03:23:43 · answer #3 · answered by Le' Chef 2 · 0⤊ 0⤋
It is best to thaw it in the fridge. Personally I have done it several times in the sink. I fill it with cold water then put the package in the water until it is thawed. The water is cold enough to keep anything funky from happening, but warmer than the frozen fish. Good luck!
2007-02-01 03:20:00 · answer #4 · answered by samj530 2 · 0⤊ 0⤋
Any frozen meat or fish should be thawed in the fridge. You could cook it while it's frozen, but it won't be as good, and the cooking time would vary.
2007-02-01 03:18:54 · answer #5 · answered by atomictulip 5 · 0⤊ 0⤋
I have cooked fish frozen if individually wrapped, so easily used or slightly thawed partially in the microwave so I can first separate pieces. By using frozen fish when still slightly frozen it stays moister.
2007-02-01 03:19:05 · answer #6 · answered by dddanse 5 · 0⤊ 0⤋
you should plan ahead and yes put it in to the fridge at least the night before. But if you need to thaw it faster then you could lay it in the sink for a little while or stick it in the microwave on defrost.
2007-02-01 03:19:05 · answer #7 · answered by jamiemarie20032003 1 · 0⤊ 0⤋
you should " fridge thaw" any meat of fish....as far as cooking you can cook from frozen...not in the broiler but in the oven....
2007-02-01 03:17:08 · answer #8 · answered by Suzy 5 · 0⤊ 0⤋
Not sure about halibut, but I put salmon straight from the freezer into the oven. Wouldn't think it would be that different though.
2007-02-01 03:17:56 · answer #9 · answered by CountryGirl 3 · 0⤊ 0⤋
overnight in the fridge is best but i have put the package in cold water for a while too and have had no problems. don't cook it frozen, it doesn't cook right and gets tough.
2007-02-01 03:18:39 · answer #10 · answered by racer 51 7 · 0⤊ 0⤋