It only take 5 minutes.
There’s a shift making waves in the seafood world: it’s suddenly smarter to choose frozen fish over fresh. Most fish in the freezer section are frozen right after they're caught, and you don't get much fresher than that. If you’re not pro-frozen fish , you're probably eating it anyway:at some point. And if you’ve ever craved wild salmon in the dead of winter or live nowhere near a fresh seafood supplier, you're probably relieved or even excited by this news.
While there are some varieties of fish that cook fine without even being thawed out , it’s often best to fully thaw the fish before cooking. But how? Leaving it on the counter all day at room temperature leaves the fillets prone to food-borne bacteria—which might cause you to sleep with the fishes. Sure, you can thaw fish gradually in the refrigerator.
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