How do I defrost seafood correctly?

Thawing frozen fish and seafood properly is important and affects the texture and taste. Here you can find out how it works.

How do I defrost seafood correctly?

Thawing frozen fish and seafood properly is important and affects the texture and taste. Here you can find out how it works.

Defrosting for those who plan ahead

Perfectly prepared: gentle defrosting methods for creative kitchen planning

Gently in the fridge

The best way to gently thaw your frozen fish and seafood products is in the refrigerator within 12 hours.

The gentle process preserves the texture, taste and integrity of the fish, which reliably gives you great results in the kitchen. The cool environment prevents cells from expanding quickly, which could lead to changes in consistency. Your fish remains tender and juicy and retains its characteristic structure.

Aside from the quality of the fish, defrosting it in the fridge is also extremely convenient. All you need is patience as the process takes more time. Plan ahead by letting the fish thaw in the fridge overnight - this way you'll always have perfectly thawed fish on hand when you need it.

Gently in the fridge

The best way to gently thaw your frozen fish and seafood products is in the refrigerator within 12 hours.

This is how you defrost your seafood in the fridge:

Take the product out of your freezer compartment and put it wrapped in the fridge. Be patient, depending on the size and type, thawing can take up to several hours or even overnight.

Check whether the seafood is completely thawed: If it can be gently bent and no longer has any frozen spots - then it is ready for preparation

Don't you prepare everything right away?

After defrosting, you can store it in the bottom compartment of the refrigerator for up to 24 hours. Make sure it is not in its own juice;

Defrosting for last-minute decisions

Do you have little time or do you like to be spontaneous? Here we have the right tips for your fish

Faster in a water bath

If you are in a hurry, it is possible to thaw this product in a water bath within an hour. The water should be cold.

Thawing frozen fish in a cold water bath is a proven method to maintain the quality and safety of the fish. The gentle warming in the cold water bath also protects the texture of the fish. Rapid heat thawing can cause the fish to lose consistency, become dry, or even partially cooked. The cold water bath, on the other hand, preserves the natural texture of the fish flesh so that it is just as tender and juicy after defrosting as before.

Faster in a water bath

If you are in a hurry, it is possible to thaw this product in a water bath within an hour. The water should be cold.

This is how you defrost your seafood in a water bath:

Take the product out of your freezer. Grab a bowl and fill it with cold water. Place the product in the packaging in the water, it should be completely surrounded by water.

After an hour, the product will be defrosted - it can be gently bent and no longer has any frozen spots, then it is ready for preparation.

Did you use lukewarm water?

Then you should process the seafood immediately after defrosting!

Special case tuna & sashimi seafood

This is how you defrost your tuna and sashimi seafood correctly:

STEP 1 | Grab a bowl and fill it with cold water. Place the packaged product in it for about 10 minutes to defrost.

STEP 2 | Take your seafood out of the packaging and check for residue. Wrap it in absorbent paper and make sure it is completely wrapped.You have several pieces to defrost? Then wrap each piece individually.

STEP 3 | To prevent your seafood from drying out, place the wrapped pieces loosely in a bowl and cover with a lid.
STEP 4 | Place the bowl at the bottom of the fridge for a few hours.
NOTE | Tuna from the fridge is often slightly pale, at room temperature it usually takes on a beautiful color.

What about frozen meat?

Not only fish and seafood benefit from a gentle defrosting method - frozen meat should also be handled with care to preserve its taste, texture and quality.

The best method here is also slow defrosting in the fridge: simply place the vacuum-packed meat on a plate and leave to defrost overnight on the bottom shelf. This preserves the cell structure, the meat remains juicy and does not lose any valuable flavors.

If you need to defrost the meat more quickly, you can also defrost it in a cold water bath. Important: The packaging should be sealed tightly and free of air so that no water can penetrate. Depending on the size, defrosting can take one to several hours.

What you should avoid: Defrosting at room temperature or directly in the microwave. The outer layers often heat up too quickly while the inside is still frozen - this can not only affect the texture, but also pose a hygiene risk.