frozen seafood

How to Cook with Frozen Seafood

Frozen seafood can be a godsend! It’s easy to store, helps with portions, and is tasty as fresh. Discover why you should be cooking more frozen seafood here. Here are some top tips to help you with your cooking when it comes to frozen fish.

Thawing Your Frozen Fish 

If you’re planning ahead, you can defrost fish in the fridge. Simply leave the frozen seafood in a clean container for around 24 hours in the fridge. The fish may release liquid as it defrosts so make sure you remove this before cooking. This shouldn’t spill in your fridge because of the container.

You can also defrost fish by using cool water. If you need to thaw frozen seafood, simply put the fish or shellfish in leak-proof packaging and submerge in water until fully defrosted. Do not use hot water when defrosting your fish this way as it won’t speed the process and could even cause bacteria to grow.

The number one rule when it comes to frozen seafood is when you’ve thawed it, do not refreeze it.

If you’re using cooked frozen seafood, make sure you thaw it first before adding into your recipe as otherwise it may become overcooked.

With raw seafood, you can cook it directly from frozen. Naturally, you will need to up your standard cooking time, roughly by 50%. Before serving, always make sure it’s fully cooked throughout.

When it comes to cooking frozen seafood, once its defrosted, just treat it as fresh! It’s very easy to use frozen seafood to help you enjoy seafood for longer. Simply defrost what you need and keep the rest in the freezer, whether its prawns, squid, or white fish fillets. Try your seafood in any recipes and enjoy fresh tasty seafood, even if its come out the freezer!

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