Defrost fish in minutes: A chef's salty secret revealed

Fish is an excellent alternative to heavier meat dishes, such as pork chops or roasts. It's easy to digest, packed with nutrients, and suits various culinary methods — from frying and grilling to baking. Nonetheless, cooking with frozen fish can be problematic, especially if we forget to defrost it properly. Fortunately, a simple trick helps you prepare the fish for cooking, even if it's just come out of the freezer.

Do you often forget to take the fish out of the freezer in time? You're not alone. In such situations, many people resort to less effective solutions, such as pouring boiling water over the fish, which can, unfortunately, affect its texture and taste. Meanwhile, anglers recommend a simple method that works quickly and does not damage the delicate fish meat. The secret is… salt.

To effectively defrost fish in just a few minutes, all you need is a small amount of salt. Here's how to do it step by step:

1. Remove the frozen fillets from the packaging and place them on a plate or board.
2. Sprinkle the meat with a pinch of salt and gently rub it in. You don't need a large amount — just a thin layer.
3. Wait a few minutes. The salt will begin to accelerate the melting of the ice covering the fish, and the meat will quickly regain its natural texture.

With this trick, the ice will almost immediately start to melt, saving you a lot of time you would otherwise spend waiting for the fish to thaw slowly.

Apart from the salt method, there are other ways to quickly defrost fish, such as:

• Defrosting in water: Place frozen fillets in a bowl of cold water, changing the water periodically to keep it cold.
• Defrosting in the fridge: This is the safest but slowest method. Remove the fillets from the freezer in the evening and place them on the lower shelf of the refrigerator. They will be ready to use in the morning.
• Defrosting in the microwave: It is not recommended to defrost fish, as it can lead to uneven defrosting and a loss of meat quality.