re: Frozen fish - gallon bag- left out overnight WYEI?

If it were just for me and it were steaks or something like that where there was a low chance of contamination below the surface, they weren't packed in a liquid, and I'm going to be applying a blast furnace to the surface? I'd probably go for it, but I'd think real hard and smell it REAL good.

If I were using the meat to feed other people or if the meat was chicken that's very often contaminated during processing or seafood that can go bad in a heartbeat or it swam all night stewing in its own bacteria sustaining soup?