Proper fish defrosting methods to maintain texture and safety

Improperly defrosting frozen fish by soaking it directly in water can negatively impact both texture and food safety. When fish is submerged in water, moisture penetrates the cells, causing proteins and umami flavors to dissolve into the water. This process results in mushy flesh, torn skin during cooking, and a stronger fishy odor.

Furthermore, defrosting in water at room temperature poses health risks. While freezing puts bacteria into a dormant state, it does not kill them. Rapid temperature increases on the surface of the fish during water defrosting can create conditions for bacteria to multiply quickly, especially in warmer seasons.