The important point is moderation. Using too much vinegar could give the fish an unwanted sour flavor.
If you try this method, keep the amount of vinegar limited and rinse or pat the fish appropriately before cooking.
3. Use the Microwave When You’re in a Hurry
Sometimes dinner is almost ready and you suddenly realize the fish is still frozen.
That’s when the microwave can be useful.
Place the fish on a microwave-safe plate and use the defrost or low-power setting. Heat it for a short period, then check it carefully.
If necessary, continue in short intervals until the fish is sufficiently thawed.
Be careful not to overheat it. Parts of the fish can begin cooking while other areas are still frozen, which can affect the final texture.
What About Defrosting Fish in Water?
Many people automatically place frozen fish under running water or leave it soaking in a bowl.
While water-based thawing is common, the source article recommends avoiding direct immersion because it may affect the fish’s texture and quality.
For the best results, choose a method that suits how much time you have and handle the fish gently throughout the process.
The Safest Method for Food Quality
For everyday cooking, there is another important option that shouldn’t be overlooked: thawing fish in the refrigerator.
