uma685•1mo ago

I finally gave up on quick thaw for my fish fillets.

Used to think cold water thaw was fine, but a MUSHY texture proved me wrong. Now I plan ahead because that one batch totally fell apart in the pan.

4 comments

4 Comments

After my last mushy batch, I salt frozen fillets directly. It draws out moisture and keeps them firm!

Wow, try salting them before thawing to pull out excess moisture.

Wait, you salt them while they're still frozen? Does that even work?

Saw a cooking show that said to pat them super dry after thawing.