Michigan State University Extension
Preserving Food Safely - 01600571
Fish can be cooked successfully without thawing first by allowing additional cooking time. Approximately double the time in a recipe is needed to fully cook frozen fish. If a recipe calls for breading, stuffing or broiling thawed fish works the best.
Thaw fish in its original wrappings in the refrigerator or under cold running water. Never allow fish to thaw at room temperature. Thaw fish only until it has just become pliable. It may still have some ice crystals in it.
Free fish frozen in ice blocks by running cold water over the block. When the fish is free of ice, remove it and wipe dry. Cook at once.
If thawed fish is required, remove fish when freed of ice and let stand in clean, cold water until just thawed. Drain, wipe dry and cook at once. To avoid the leaching effect of the water, remove the fish when free of ice and cover with aluminum foil or food wrap and finish thawing in the refrigerator. Cook at once.
Thawing times vary with the size and shape of the package and with a temperature. Typically, a pound of fish requires 6 to 8 hours to thaw in the refrigerator or 1 to 2 hours to thaw under cold water.