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Defrosting Frozen Box of Catfish
Posted on 3/23/24 at 7:55 pm
Posted on 3/23/24 at 7:55 pm
I have a 15lb box of IQF frozen catfish I want to fry for an early dinner tomorrow. How long would it take to defrost if I just let it sit out?
3
Posted on 3/23/24 at 8:12 pm to Saskwatch
If it’s IQF, and you place the entire box on the counter, it will still take a whole day because it’s a lot.
Drop the bag of fish in the sink with cold water and it will take a few hours.
Or spread the filets out on sheet pans and it will only take a couple of hours.
Drop the bag of fish in the sink with cold water and it will take a few hours.
Or spread the filets out on sheet pans and it will only take a couple of hours.
This post was edited on 3/23/24 at 8:13 pm
Posted on 3/23/24 at 10:50 pm to Saskwatch
Thre are four acceptable methods for thawing frozen food safely.
1. In the refrigerator. This is the most time consuming method but, its also the safest.
2. Submerged under cold running water. Stipulations apply.
3. Microwave but, food must immediately be heated/ cooked to M.I.T. of 165°F or higher.
4. As part of the cooking process. i.e. frozen fried shrimp.
1. In the refrigerator. This is the most time consuming method but, its also the safest.
2. Submerged under cold running water. Stipulations apply.
3. Microwave but, food must immediately be heated/ cooked to M.I.T. of 165°F or higher.
4. As part of the cooking process. i.e. frozen fried shrimp.
Posted on 3/24/24 at 6:06 pm to Saskwatch
If it’s the pre-breaded ones you can fry them frozen.
Posted on 3/24/24 at 8:34 pm to WillieD
If the catfish are sealed in plastic, get a large enough container to hold them, fill it with water and use a sous vide set at room temp. The circulating water will thaw them out in 2-3 hours. I have thawed out a 20 lb turkey in 3 hours using this method. It is so quick it doesn't give bacteria time to become dangerous. A metal container helps because it dissipates faster.
If you don't have access to a sous vide, running cool water will work, just not as effective.
If you don't have access to a sous vide, running cool water will work, just not as effective.
Posted on 3/24/24 at 8:39 pm to andouille
Took the box out of deep freeze before going to bed last night. Took all night and all day sitting out to defrost. Still weren’t all thawed at 5pm
Posted on 3/24/24 at 8:59 pm to Saskwatch
Yep, even though they are IQF, there’s so much packed together in that small space, they won’t thaw fast.
Posted on 3/25/24 at 7:26 am to andouille
Put the fish in a large mixing bowl or cambro and place them in your sink. Run cold water over the individual fillets until they thaw out (likely less than 30 mins) then take the fish out and pat dry to remove and excess water.
It is a major no-no in terms of health code violations in the restaurant world to use warm or hot water… do not use a sous vide. That works in principle, but it could bring the fish above 40° which will result is bacteria growth so cold running water is the standard.
It is a major no-no in terms of health code violations in the restaurant world to use warm or hot water… do not use a sous vide. That works in principle, but it could bring the fish above 40° which will result is bacteria growth so cold running water is the standard.
This post was edited on 3/25/24 at 7:30 am
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