Here’s a safe and fast way to defrost fish without compromising its texture or flavor:

1. Cold Water Method (Quickest Safe Method)
Steps:

Keep it sealed: Make sure the fish is in a leak-proof plastic bag.

Submerge in cold water: Place the sealed fish in a large bowl or sink filled with cold water.

Change water frequently: Swap out the water every 20–30 minutes to keep it cold.

Time: Small fillets defrost in ~30 minutes, larger portions in 1–2 hours.

Cook immediately: Once thawed, cook the fish right away for safety.

2. Microwave Method (Use with Caution)

Use the “defrost” setting on your microwave.

Check frequently and rotate the fish to prevent partial cooking.

Cook immediately after defrosting.

⚠️ Tips:

Never defrost fish at room temperature — it encourages bacterial growth.

Avoid hot water; it can cook the edges while leaving the center frozen.

Plan ahead: If possible, thaw in the fridge overnight for best texture.