Defrosting fish

[johnnywgk]

Hi, I've got about 10 fillets of smoked haddock all frozen in one lump. What's the best way of getting one portion without defrosting the whole lot. I think I know the answer, smash it with a hammer and put the rest back in the freezer or defrost all then cook and re-freeze. Thanks

[tog]

Turn your biggest frying pan upside down and put them on the base and let them defrost until one is softened enough to remove from the lump. Defrosting on an upturned frying pan is one of the kitchen's best kept secrets.

[johnnywgk]

With gas on or off. Cheers

[Shaw Tarse]

Cheap version of http://www.robertdyas.co.uk/thawboard-defrost-tray...

[tog]

johnnywgk said:

With gas on or off. Cheers

Off. Pans are designed to conduct heat, so if you put frozen stuff on the base it defrosts much quicker then if you just leave it on the side by itself. Upturned so it's not left in a puddle of meltwater.

[tog]

anonymous said:

[redacted]

Try it next time you're defrosting something.

[tedmus]

Every day's a school day!

[bloodorange]

Just leave them on a metal,aluminium,stainless steel,copper,brushed aluminium etc surface..
As soon as a fillet gives a little.
What a little longer then dislodge.
It's an old wives tail that you can't refreeze fish.
All that happens is that during the thaw you lose nutrients,oils etc
Just don't thaw totally

[johnnywgk]

Many thanks all