Good frozen seafood can taste almost as good as fresh if thawed properly. The general rule is to thaw slowly and keep the seafood cold throughout. If the seller gives instructions for the product, follow them.

Three good methods

  • In the refrigerator: leave overnight on a tray to catch drips. This keeps quality best.
  • In cold water: seal the seafood in a bag, submerge it in cold water and change the water regularly. Faster, good for small pieces.
  • Cook straight from frozen: works for small shrimp and squid in soups, hotpot or quick stir-fries.

What to avoid

  • Leaving it to thaw at room temperature for hours.
  • Soaking in hot or warm water.
  • Refreezing seafood that has fully thawed.

For restaurant kitchens

Busy kitchens should thaw according to the next day’s expected covers, in the refrigerator. Buying individually frozen product lets you take out exactly what you need while the rest stays frozen.