Thawing frozen seafood properly is extremely important not only to ensure the quality of the seafood but also to prevent health risks. All of our seafood has a protective glaze of water to prevent freezer burn in ensure quality. Once thawed, gently pat away any excess moisture from the glazing as soon as possible.
We recommend that you follow the USDA’s instructions on safe food handling, which can be found here. We also recommend that all cooking instructions be followed and that you use a food thermometer to ensure that all seafood and other applicable items are cooked to the USDA’s recommended internal temperatures, which can be found here.
Here are a few simple ways how to defrost:
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 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 original package, plate and cover, or at a minimum puncture the plastic packaging. Once thawed, seafood lasts for up to three days in the original package. Do not refreeze after thawing.
The Water Method
Here’s how it works:
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 every 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 in to 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 bag. Cook immediately after thawing.
The Microwave Method
Not always the favorite way but it’s fast, and the microwave method is surely the quickest of the three, but it’s the least preferable method in terms of preserving the seafood’s quality. But if you forgot to take out of the freezer and you are in a hurry, here’s what you do: make sure your puncture the plastic before placing it in the microwave. Use the “Defrost” function and set the time according to weight. Cook immediately after thawing
Arteseans
BAY SCALLOPS
Aurora
SALMON
Harvest of the Sea
SHRIMP / BRANZINO
Maldhoni
YELLOWFIN TUNA
Nordic
WILD SEA SCALLOPS
Oceano
MAHI MAHI
PezCo
RAINBOW TROUT
Rocky Coast
Lobster Tail
Royal Greenland
WILD SHRIMP
KnowSeafood Signature
HADDOCK
Seafood Producers Cooperative
HALIBUT / BLACK COD
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