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Salmon is a white, orange or red fish native to the North Atlantic and Pacific Oceans. Fresh salmon is packed with great nutrients like protein, omega-3s and vitamin D. Salmon is usually smoked, grilled, grilled over high heat, grilled over low heat, or sometimes eaten raw. It’s best to prepare salmon when it’s fresh, freshly caught, or just bought. However, if you want to prepare frozen salmon, you need to follow some steps to prevent the fish from becoming contaminated and tasteless. The following article will show you how to defrost frozen salmon.
Steps
Defrost in the fridge
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Remove salmon from freezer about 12 hours before cooking. Fish weighing about 450 g should be removed from the freezer about 24 hours before cooking.
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Peel off the outer wrap if the fish is wrapped in multiple layers of bags or foil.
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Place the fish in a shallow bowl.
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Place the bowl on a flat surface in the refrigerator, away from other foods to prevent the salmon from transferring odors to other foods. You need to keep the refrigerator at a temperature of 2-5 degrees Celsius to prevent bacteria from growing.
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Cook immediately after taking the salmon out of the refrigerator.
Thaw salmon in the sink
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Take the salmon out of the freezer. Salmon weighing about 450 g should be removed from the freezer 30 minutes before cooking.
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Be sure to wrap the fish in a plastic bag. This helps prevent bacteria from multiplying on raw fish.
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Place salmon in a large bowl. Fill the bowl with water so that the fish is submerged in the water.
- You can also use the sink to defrost fish. However, you should be careful not to contaminate the fish during defrosting in the sink.
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Pour cold water into the bowl or sink until the salmon is submerged.
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Every 30 minutes, change the cold water once.
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Remove fish after completely defrosting and cook immediately.
- If you defrost salmon that has been frozen to ice, you should pour cold water over the fish until the ice melts and disappears. Then, wrap the fish in a plastic bag, put the fish in a pan and leave it in the refrigerator for about 6-12 hours.
Defrosting in the microwave
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Take the salmon out of the freezer. Remove the packaging.
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Place the fish on a plate lined with paper towels. Cover the fish with a paper towel.
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Place the thinnest part of the fish in the center of the plate.
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Turn on the defrost mode for the microwave for 4-5 minutes if you want to defrost about 450 g of fish. The defrost mode is usually about 30% of the oven heat capacity or you can turn on the “Power 3” mode on the control panel.
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About half of the time has passed, turn off the oven, then turn the fish over.
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Turn off the microwave before the previously set defrost time expires so that there are few ice particles left on the fish.
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Place the fish plate on the counter for about 5 minutes for the fish to defrost completely.
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Cook now.
- Defrosting fish in the oven is a bad idea. Fish meat if heated too quickly can cause cells to burst. As a result, the fish tends to defrost unevenly and dry out.
Advice
- Label and mark fish packing dates before storing fish in the freezer to ensure that the fish is not frozen for more than 8 weeks before eating.
- If thawing whole salmon, you should check the inside of the fish for any ice cubes. Pour cold water on the inside of the fish body to complete the defrosting process.
Warning
- Do not defrost fish with warm water. Warm water creates an opportunity for bacteria to grow.
- Do not refreeze thawed salmon.
- Make sure the salmon is frozen properly. Air circulation and temperature often fluctuate if frozen at home, so fish cannot be preserved for long. You should eat salmon within 2-3 months of purchase and freezing. Even though salmon is packaged and stored in the freezer, it will not freeze properly if exposed to air, so it should not be thawed and eaten.
Things you need
- Fridge
- Sink
- Microwave oven
- Water
- Tissue
- Shallow plate
- Salmon
X
wikiHow is a “wiki” site, which means that many of the articles here are written by multiple authors. To create this article, 9 people, some of whom are anonymous, have edited and improved the article over time.
This article has been viewed 3,921 times.
Salmon is a white, orange or red fish native to the North Atlantic and Pacific Oceans. Fresh salmon is packed with great nutrients like protein, omega-3s and vitamin D. Salmon is usually smoked, grilled, grilled over high heat, grilled over low heat, or sometimes eaten raw. It’s best to prepare salmon when it’s fresh, freshly caught, or just bought. However, if you want to prepare frozen salmon, you need to follow some steps to prevent the fish from becoming contaminated and tasteless. The following article will show you how to defrost frozen salmon.
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