When it comes to keeping fish fresh, freezing is your best friend. In fact, most of the “fresh” fish you find at your local supermarket has already been flash-frozen and thawed before it lands on the shelf. The secret isn’t in avoiding frozen fish – it’s in knowing how to handle and defrost it properly.
Also read: What to look out for when buying fish
Storing frozen fish the smart way
Believe it or not, where you place your fish in the freezer actually matters. The coldest spot – usually near the bottom and away from the door – is the safest place to store seafood. This avoids the constant temperature changes that happen every time the freezer door opens.
Before freezing, make sure your fish is clean and dry. Wrap each piece tightly in cling film (no air bubbles, please!) and then wrap it again to prevent freezer burn. A double wrap keeps the moisture and flavour locked in until you’re ready to use it.
Defrosting don’ts
Let’s start by clearing up a few common myths.
- No microwaving – The microwave is never your friend when it comes to defrosting fish. The heat distribution is unpredictable, which means some parts might still be frozen while others start cooking. The result? A rubbery texture and uneven taste.
- No leaving fish out on the counter – Defrosting at room temperature may seem harmless, but it’s actually risky. Bacteria multiply quickly on the surface of thawing fish, especially in warm weather. Even cooked fish should never sit out for more than two hours.
- No hot water – Running hot water over frozen fish might seem like a quick fix, but it can partially cook the edges and create the perfect breeding ground for bacteria.
How to defrost fish properly
1. The fridge method
If you can, plan ahead. Place the fish on a plate or shallow dish (to catch any liquid) and pop it into the fridge. It usually takes 10 to 12 hours to thaw completely, so it’s best to do this the night before you plan to cook. Slow and steady wins the flavour race here – the fish will retain its texture and taste beautifully.
2. The cold water method (when you’re in a rush)
If you forgot to take the fish out the night before, this method works well in a pinch.
- Remove the fish from its packaging and place it in a sealed plastic bag (Ziploc-style).
- Submerge the bag in a bowl of cold water – around 4°C is ideal.
- Change the water every 15–20 minutes to keep it cool.
The fish should thaw in under an hour. If it keeps floating, weigh it down gently with a small pot or jar.
How to tell if your fish has gone off
A quick sniff test goes a long way. If the fish smells overly “fishy” or sour, it’s best to toss it. You should also check the appearance:
- Discolouration: Greyish or white patches often mean freezer burn. If it’s just on the edges, trim those off before cooking.
- Slimy texture: A sticky or slippery film means bacteria has started to grow.
- Ice crystals: Excessive frost inside the packaging usually means it wasn’t sealed tightly, and the fish may have spoiled.
Proper defrosting doesn’t just make your fish taste better – it also keeps it safe to eat. Whether you’re preparing a creamy fish pie, a fresh salad with grilled fillets, or a braai favourite, taking a little extra time to thaw it the right way makes all the difference.
Now that you’re clued up on how to handle frozen fish like a pro, why not explore our delicious fish recipes for some fresh mealtime inspiration?
Did you enjoy this article? ALSO SEE: HOW TO DEBONE AND CLEAN FISH
