Defrosting fish without dried it is a real challenge, but there is a simple, fast and safe method that avoids this problem. According to the Spanish newspaper ABC, instead of using the microwave or leaving it outdoors, the trick is to use only cold water and salt, two ingredients we all have at home.
This method, increasingly recommended by food nutrition and safety specialists, allows you to preserve the texture and taste of fish, as well as avoid the development of dangerous bacteria. The secret is in the way the cold is transferred to food.
Many people continue to defrost fish as they learned at home, leaving it on the kitchen bench. However, when room temperature is high, this practice can be risky for health.
Step by step simple and effective
To apply this trick, just put the frozen fish in a hermetic bag, close it well and dip it in cold water with salt. Water should completely cover the fish, and salt can be put to an eye, a full hand is sufficient.
In less than 30 minutes, the fish defrost evenly. This method is especially useful for fillets, thin and loins posted as it allows to accelerate the process without compromising quality.
Salt helps slightly lower the freezing point and improves temperature transmission, which makes defrosting faster and safer than at room temperature.
Risks of defrosting at room temperature
Leaving fish frozen to natural, especially on warmer days, may seem practical, but it is potentially dangerous. When the outside of the fish reaches the 20 ° C, the present microorganisms can reactivate and multiply quickly.
Even if the food seems to be in good condition, it may already contain harmful bacteria such as the Listeria your a Salmonella. This is why health authorities recommend to avoid this traditional method.
In addition, excessive heat during defrosting can alter the texture and taste of the fish, leaving it dry, fibrous and unpaid when cooked.
Safety combines quickly
The cold water method is a practical solution for those who have little time but do not want to compromise food safety. Unlike the microwave, which can start to cook the ends, this technique ensures uniform and controlled defrosting.
According to, another advantage is that it requires no special utensils or exact measurements, just a container, tap water, coarse salt and a tightly closed bag. It is simple, economical and effective.
Whenever possible, it is recommended to freeze the fish in small portions. Fine blocks defrost faster and avoid liquid loss, maintaining the original taste and texture.
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