Many people defrost fish in the kitchen, under running water or in the microwave, and then complain that it has become “wadding”, tasteless and disintegrates during cooking. The reason is not the quality of the fish, but a violation of the muscle structure due to a sharp temperature change or loss of juice.
But there is a method that professional chefs use: defrosting in cold salted water. It retains the texture, taste and even aroma, as if the fish had just been brought from the market.
What you will need:
Frozen fish
Cold water – 1 liter
Salt – 1 tbsp. l. no slide
Bowl or container
How to do:
- Pour cold water into a bowl.
- Add salt and stir until completely dissolved.
- Place the fish in the brine. It should be completely covered with water.
- Leave for 10-15 minutes if you have fillets or 20-25 minutes if you have steaks or whole fish.
- Remove, pat lightly with paper towel and cook immediately.
Salt in cold water creates an isotonic environment that gently equalizes the pressure inside the fish's cells. The ice melts gradually, but the juice remains inside and does not leak out, as with sudden defrosting. The fish does not “go soggy”, does not lose its elasticity and holds up well when frying, baking or grilling.
If you're defrosting fish in the evening to prepare for dinner, this method will save time and keep it fresh. The main thing is not to leave it longer than 30 minutes: excess salt can slightly salt the surface.
