Summary:
The best way to thaw your seafood is slowly in the refrigerator — but it's essential to open the packaging first to avoid food safety risks.
🧊 Recommended Method
- Remove your seafood from the freezer
- Cut open the vacuum-sealed packaging or poke a small hole to release the vacuum seal
- Place the seafood on a plate or tray
- Thaw in the refrigerator overnight (about 8–12 hours)
- Once your fish is thawed, we recommend you use it within 1-2 days after thawing.
⏱️ Need it faster?
You can also:
- Submerge the unsealed or vented seafood (still in its original bag) in a bowl of cold water
- Let thaw for 30–60 minutes, changing the water every 30 minutes
- Do not use hot water or the microwave, as they can affect taste and texture
👉 For step-by-step thawing tips by species, check out our full guide:
How to Thaw Fish
🔍 Want to understand more about why venting matters?
Read our in-depth look at thawing vacuum-sealed fish safely.