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Started By
Message
Baking fish from frozen
Posted on 4/27/18 at 11:47 am
Posted on 4/27/18 at 11:47 am
So I’ve tried baking 6 oz filet portions of salmon, direct from the freezer. Turns out okay. Anyone tried this with local Gulf fishes? (Most are less oily than salmon, so I’m wondering how they would fare.). Thanks avid fisher/cooks.
6
Posted on 4/27/18 at 12:15 pm to hungryone
Why not just defrost? It would take no time at all with a moderately sized filet. Just take it out of the freezer and throw it in the fridge the morning you're going to cook it...
Posted on 4/27/18 at 12:22 pm to hungryone
You might want to ask on the Outdoor Board. They talk game and fish foods a good bit.
Posted on 4/27/18 at 1:07 pm to hungryone
To me, the problem would be excessive moisture.
When you defrost, there's typically lots of water to absorb to optimize texture when cooking.
I'm afraid fish would practically steam in it's own defrost liquid if cooked from frozen.
Verdict: Might work well for certain fish.
When you defrost, there's typically lots of water to absorb to optimize texture when cooking.
I'm afraid fish would practically steam in it's own defrost liquid if cooked from frozen.
Verdict: Might work well for certain fish.
Posted on 4/27/18 at 1:11 pm to hungryone
Just cook it a little longer than normal
Wash any ice or frost off of the fish before the oven
Wash any ice or frost off of the fish before the oven
Posted on 4/27/18 at 6:09 pm to hungryone
Just defrost under water, takes no time
Posted on 4/27/18 at 6:17 pm to Tigerpaw123
quote:
Just defrost under water, takes no time
That's what I do. My frozen fish is vac sealed, so it works quickly and well.
Posted on 4/27/18 at 6:18 pm to hungryone
I assume they’re in bags? Just run put them in a bowl and run cold water over them for like 20-30 minutes.
Posted on 4/27/18 at 8:58 pm to TH03
Thanks, I know how to defrost fish LOL. I’m just looking for direct experience from folks who’ve baked it starting from frozen. It works fine for salmon. Gonna try it on snapper or medium thick redfish next.
Posted on 4/28/18 at 8:22 am to hungryone
If you have a panini press or better yet an old George Forman it works well because it cooks from both sides.
Or if using a sauté pan cover it for a couple minutes to trap some heat and steam which will make it defrost quicker.
Or if using a sauté pan cover it for a couple minutes to trap some heat and steam which will make it defrost quicker.
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