How To
Defrost
Seafood

The Simple & Safe Methods

The Refrigerator Method

It might be the longest, but thawing seafood in the refrigerator is undoubtedly the safest way to thaw any protein, such as seafood. It also protects the quality of the seafood, providing the best quality-control method.

For example, for our Individual Frozen Portions (IFP) or Individually Quick Frozen (IQF) bags like our shrimp and scallops, it can take up to 12- 24 hours to thaw. Please remove from the original package, plate, and cover, or at a minimum, puncture the plastic packaging.

Once thawed, seafood lasts up to three days in the original package. Do not refreeze after thawing

The Water Method

IFP Portions:

  • Place the seafood in a bowl of cold water (not warm or hot, as that starts the cooking process) in the kitchen sink.
  • Change the water now and then, or place a constant drip/spray of water to control the temperature.
  • Check the seafood after one hour – it should be fully thawed by then.
  • Cook immediately after thawing.

IQF bags:

  • Place the desired quantity of seafood (scallops/shrimp) that you will be using into another re-sealable bag.
  • Replace unused IQF seafood immediately back into the freezer.
  • Submerge the sealed bag in a bowl of cold tap water.
  • Let the bag sit in the water until it’s completely thawed, changing the water every 30 minutes, if necessary.

We don’t recommend running under cold water outside of the bag. Cook immediately after thawing.

The Microwave Method

Not always the favorite way, but it’s fast, and the microwave method is undoubtedly the quickest of the three. Still, it’s the least preferred method to preserve the seafood’s quality. But if you forgot to take it out of the freezer and are in a hurry, here’s what you do: make sure you puncture the plastic before placing it in the microwave. Use the “Defrost” function and set the time according to weight. Cook immediately after thawing.