How to Thaw Frozen Seafood

Properly thawing frozen seafood is essential for preserving its texture, flavor, and safety. Whether you're working with shrimp, scallops, fillets, or whole fish, the right thawing method can make all the difference. Below, we answer some of the most common questions about how to safely and effectively thaw your seafood to ensure the best culinary results.

⚠️ Raw Fish Consumption Advisory

Consuming raw or undercooked fish may increase the risk of foodborne illness, particularly for individuals with compromised immune systems, pregnant women, young children, and the elderly.

We recommend that all customers follow safe handling practices and consult health guidelines when preparing raw seafood.

For more information on seafood safety, please refer to FDA seafood guidelines.

❄️ How to Thaw Frozen Sashimi-Grade Seafood
To maintain the best texture, flavor, and safety, follow these steps to thaw your frozen sashimi the right way:

🧊 Refrigerator Thawing (Recommended)
Best for preserving texture and quality
Keep it in the vacuum-sealed pack (or wrap tightly in plastic).
Place the pack on a plate or tray to catch any moisture.
Let it thaw slowly in the refrigerator for 6–12 hours (overnight is ideal).
Once thawed, use within 24 hours and do not refreeze.

Common Questions About Thawing Frozen Seafood

1. What is the best way to thaw frozen seafood?
   The best method is to place the seafood in the refrigerator overnight. This slow thawing process keeps it at a safe temperature and helps preserve texture and flavor.
2. Can I thaw seafood quickly if I’m short on time?
   Yes. You can place the sealed seafood in a bowl of cold water for a quicker thaw. Never use warm or hot water as it can promote bacterial growth and affect quality.
3. Is it safe to thaw seafood in the microwave?
   It’s possible, but not recommended unless you're cooking it immediately after. Microwaving can start cooking the seafood unevenly, which can affect texture and taste.
4. Can I cook seafood without thawing it first?
   Some seafood, like shrimp or thin fillets, can be cooked from frozen. However, you may need to adjust the cooking time and method.
5. Should I remove seafood from its packaging before thawing?
   Yes, especially if it's vacuum-sealed. For safety, remove the seafood from the original vacuum packaging before thawing in the fridge or under cold water to allow airflow and prevent bacteria growth.
6. How long does it take to thaw seafood in the fridge?
   Most seafood thaws overnight (8–12 hours), but thicker cuts or whole fish may take up to 24 hours.
7. What are signs that seafood has thawed properly?
   It should feel pliable but still cold, and there should be no icy spots or frost. The seafood should smell fresh, not sour or overly fishy.
8. What should I avoid when thawing seafood?
   Avoid leaving seafood at room temperature, using hot water, or thawing it directly on the counter—these methods can lead to bacterial growth.