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Unexpectedly, frozen seafood is thawed like this

Release time:

2019-03-17

In recent years, all kinds of imported frozen seafood have been aggressively attacking the state market. Whether it is in e-commerce, supermarkets or street markets, you can see Australian lobster, imported salmon, Alaska silver cod, Canadian Arctic shellfish and geoduck and other "returnees". However, for many family guests, these imported seafood are delicious and unforgettable in the hands of the chef of the restaurant, but if you do it yourself, there is always something unsatisfactory. What's the solution?

Experts teach the way, aside from the level of cooking, a very important reason is that people do not know how to defrost these seafood, so that their gravy loses and their texture becomes rough. How to achieve reasonable thawing? Pay attention to the following tips.

Please thaw the thick fish one night in advance

When the seafood is thawed, when the temperature rises to a certain range (from 0 °C to 6 °C), the melting water of the ice crystals in the food can be restored and absorbed into the seafood cells. Juice flows out. Because these juices bring out protein, minerals, vitamins and other water-soluble nutrients, the nutrition of seafood will suffer. Therefore, proper thawing of frozen seafood is the key to ensuring quality.

Now the seafood on the market is divided into chilled and frozen. Chilled seafood (the refrigerated temperature is between 0°C and 5°C, and the meat remains soft) basically just take it out of the refrigerator half an hour to an hour in advance and return to room temperature before placing it in the pot.

For frozen seafood (the freezing temperature is below -18°C, the meat is hard and cold), different thawing methods should be applied depending on the type of seafood. For example, thick-fleshed fish such as cod, especially large marine fish weighing more than 3 kg, are recommended to be taken out of the freezer one night in advance, put in the refrigerator (0-3°C) to thaw for at least 6 hours, and then thawed for at least 6 hours before cooking. Take it out an hour to an hour ago and let it return to room temperature. Shrimp such as lobster, tiger prawn, and vannamei shrimp are also treated in the same way.

If it is a frozen fish with a sealed outer packaging, it can be thawed directly with the packaging. For bulk frozen fish, seal it in an airtight bag and thaw it.

It is not recommended to thaw sashimi-grade shellfish at room temperature

In the market, you can also see shellfish that are said to reach the sashimi level, such as Canadian scallops, Hokkaido scallops, Canadian Arctic shellfish, etc. Such sashimi-grade ingredients must be thawed in the refrigerator compartment of the refrigerator five or six hours in advance. It is not suitable to thaw directly at room temperature to prevent the growth of bacteria.

Among them, the Arctic shell should be noted. In the case of sashimi-grade arctic mussels, they are usually scalded to maturity before being frozen, but the guts remain intact. At this time, it is necessary to wash and thaw the shellfish directly with drinking water, then take out the internal organs, rub them with salt to wash away impurities and disinfect them, and then use warm water of 80°C to scald them for about 20 seconds. Over ice water to keep them crisp and tender without getting old.

Microwave available for quick thawing

If the time is really too late, there is another way to defrost in the microwave. However, before using this method, please wrap the ingredients with a wet towel and press the defrost button to avoid a large amount of moisture loss of the ingredients. However, this thawing method will have a certain impact on the meat quality of the food.

In addition, defrosting the shrimp in the microwave is the most wrong way, because the microwave oven can easily overheat and turn the shrimp into half-cooked pink, so the thawed shrimp will not taste good.

Source: Yangcheng Evening News

Author: Wang Min