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How do I defrost a salmon fillet?

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WillyBrandt Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Sep-26-04 06:02 PM
Original message
How do I defrost a salmon fillet?
I have a frozen salmon fillet that I'd like to make tonight to eat. What's the best way to defrost it?

I don't really want to eat it until 2-3 hours, so no rush. What's the best way that won't screw up the cooking of it?
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WannaJumpMyScooter Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Sep-26-04 06:03 PM
Response to Original message
1. Stick a really big hook through it and troll it behind a boat at
about 6knots for a while.... then eat the fresh fish you catch.
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Spinzonner Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Sep-26-04 06:04 PM
Response to Original message
2. Try Googling "Defrosting Fish"

plenty of references

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madaboutharry Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Sep-26-04 06:07 PM
Response to Original message
3. I don't think that you
can successfully defrost your salmon in the next 2-3 hours. If you put it in the microwave, you will certainly ruin it. Put it in the fridge until tomorrow evening and eat it for dinner tomorrow night.
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dogtag Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Sep-26-04 06:07 PM
Response to Original message
4. Don't nuke it!!!! Fish defrosts fairly quickly.

If you have to help it along, seal it tightly in a zip lock bag and immerse in cold running water.
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punpirate Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Sep-26-04 06:07 PM
Response to Original message
5. I recall a chef being asked about that...
... and his advice was to thaw very slowly, in the refrigerator. Soaking in water or microwaving were too fast.

However, if this is farmed salmon that was previously frozen or packed in ice, it's not going to make a lot of difference. If it's under a pound, put it in the kitchen sink in cool water for a couple of hours, I suppose.

Cheers.
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WillyBrandt Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Sep-26-04 06:11 PM
Response to Reply #5
6. Will try -- thanks
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kestrel91316 Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Sep-26-04 06:12 PM
Response to Original message
7. DO NOT NUKE YOUR FISH!!!!!!!!!!!! Do this..................
put the salmon inside a ziploc bag, squeeze most the air out and seal. Then immerse the bag in a sink full of cool(not warm or hot)water for just long enough for it to thaw. Before you cook it, rinse under running cool water, shake off, blot dry with a paper towel. Then prepare per recipe.
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shraby Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Sep-26-04 06:13 PM
Response to Reply #7
8. If you use hot or warm water,
Edited on Sun Sep-26-04 06:15 PM by shraby
it will cook the fish.
If you are going to fry the salmon, if it's thawed enough to cut into large squares, go ahead and cook it half thawed. Won't hurt anything, just cook it on a little slower heat.
I live by Lake Michigan and have caught and cooked literally a ton of salmon. Trust me.
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Zensea Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Sep-26-04 06:31 PM
Response to Original message
9. some combination of post 7 & 8
which are really saying about the same thing, will work.
I used to be a chef.
You should never have frozen it in the first place, but hey, you got to face the consequences.
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Mizmoon Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Sep-26-04 06:36 PM
Response to Original message
10. I just cook it frozen
does it ruin the taste? I don't think so, but then again, I like spahgettios.
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yellerpup Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Sep-26-04 06:44 PM
Response to Original message
11. No need to defrost
If you're baking it in the oven, just cook it as you regularly would for maybe an extra 5 minutes or so. The fish will flake when you stick a fork in it when it is done. If you are grilling it, put it into the marinade frozen now and cook it after you've marinated it as long as you usually do (or marinate longer, since it is frozen. The acid in the lemon/lime/wine/vinegar causes the ice crystals to melt). I routinely do this with chicken and chops as well, as long as you don't want to serve them rare, you really can't go wrong. Good luck and bon appetit! :) P.S. Since you aren't defrosting you don't have to worry about germ/bacterial contamination, either.
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madaboutharry Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Sep-26-04 08:42 PM
Response to Original message
12. Well, WillyBrant,
It has now been a few hours. Was dinner good? I actually am interested in how it turned out.
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HEyHEY Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Sep-26-04 08:43 PM
Response to Original message
13. cold running water
I worked seafood man - that's how!
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Habibi Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Sep-26-04 08:49 PM
Response to Original message
14. I've never had a problem thawing fish in the 'wave
You just have to go very slowly, turn it around a lot, and live with it still being slightly frozen (any more and you've started to cook it). Even slightly frozen, it's still cookable. 'Specially on the grill. Mmmm!
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AngryAmish Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Sep-26-04 09:15 PM
Response to Original message
15. Salmon is fairly robust
Especially if one catches 20 lb Chinook like I do (just bragging, dontchaknow).

If you have the store bought 3/4 inch filets, bake normally as said above.

If real filets (like chinook) give it the water treatment. And I put it in warmish water, changing often.
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