Fresh fish is not only available but due to significant advances in commercial freezing, consumers now have a variety of high-quality products to choose from in the freezer case. "Fresh frozen" is a seafood labeling that means the fish was frozen immediately after harvesting at the peak of freshness. In fact, you'll find the quality of "fresh frozen" seafood as good as, and sometimes better, than "fresh" (i.e. never frozen).

When shopping for frozen seafood remember to select packages that are frozen solid with little or no visible ice crystals, no freezer burn (dry patches) or discoloration. The same guidelines apply for frozen prepared seafood, such as crab cakes, breaded shrimp, or fish sticks. Do not allow the package to defrost during transportation. Today "frozen" does not have a bad connotation. Frozen seafood can be superior in quality to fresh seafood, so base your purchase on product quality.

It is not always necessary to thaw seafood before cooking, depending on how it will be prepared. If thawing is not necessary, simply double the cooking time. But if your recipe calls for coating, rolling, or stuffing, or if the fish is in a block, you will need to defrost it to facilitate handling. Plan ahead; defrost the fish overnight in the refrigerator. This is the best way to thaw fish to minimize loss of moisture. A one-pound package will defrost within 24 hours.

Never defrost seafood at room temperature or with hot or warm water. Bacteria on the surface will begin to multiply and cause spoilage. If you forget to take your seafood out of the freezer ahead of time, place it in the sink under cold, running water. A one-pound package will defrost in approximately one hour. Follow the manufacturer's thawing guidelines if provided.

You may also use your microwave oven to partially thaw your fish. Use the lowest defrost setting, which is usually 30% power and follow the manufacturer's instructions for time based on amount of fish. The fish should feel cool, pliable, and slightly icy. Be careful not to overheat it and begin the cooking process. Foods defrosted in the microwave oven should be cooked immediately after thawing.

About the Fishmonger

Doris Hicks, Seafood Technology Specialist, This email address is being protected from spam bots, you need Javascript enabled to view it

As seafood specialist, for the University of Delaware Sea Grant Marine Advisory Service, Hicks works with both the seafood industry and consumers to develop educational programs about the proper way to handle, store, and prepare finfish and shellfish.  In addition to these outreach efforts, Hicks serves as a seafood safety instructor, providing training programs to seafood processors throughout the region. She also has conducted research with University of Delaware colleagues to explore new technologies for pasteurizing seafood.  Hicks received her bachelor's degree in food science from Rutgers University and her master's degree in food science and human nutrition from the University of Delaware.

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