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 to facilitate handling. If you plan ahead, defrost the fish overnight in the refrigerator. This is the best way to thaw fish in order 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. You will destroy the flesh. If you forget to take your seafood out of the freezer ahead of time, place it in a sink of cold water or under cold, running water. A one-pound package will defrost in approximately one hour. 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. (One pound of fillets defrosts in approximately five-six minutes.) Test; seafood should feel cool, pliable, and slightly icy. Be careful not to overheat and begin the cooking process.
