Don't be mistaken, here's how to melt frozen fish to keep it hygienic

Fresh foods such as beef, chicken, and fish are now displayed on the counter of frozen food as a solution for those of you who don’t have much cooking time, but still want to eat healthy. Although, practical, the risk of health problems remains lurking if you don’t understand how to melt the frozen fish properly.

Freshly bought frozen fish must be put in the refrigerator immediately. If not possible, pack the fish in a packet of ice cubes to keep it cool before storing it in the refrigerator. The ideal temperature for storing seafood is below 4 degrees Celsius, but it would be better if you store it in a freezer.

Reporting from the USDA Food Safety and Inspection Service page, bacteria that already exist in fish will multiply rapidly if they are at room temperature for too long. This is why frozen fish that had been at room temperature for more than two hours should not be frozen again and should be processed immediately.

There are three ways to melt frozen fish, as follows.

This is the safest way to melt frozen fish. Put the fish in a clean container, then place it in the bottom of the refrigerator or away from other foods to prevent it

contamination.

This process can take up to 24 hours. So you need to prepare frozen fish at least a day before cooking. The advantage, the quality of the fish will be maintained up to 1-2 days later.

This method is faster than letting fish in the refrigerator, but you need to be careful in doing so. First, wrap the fish in a plastic bag. Make sure the plastic bag you are using does not leak to prevent bacteria from entering and damaging the fish.

Put the plastic in a container of cold water. Replace the water every 30 minutes until the fish am no longer frozen. One kilogram of frozen fish may take 2 hours before it can be processed.

To dilute the frozen fish use

microwave, you need a safe and heat-resistant container. Avoid the heating fish use styrofoam containers, packaging cartons, or plastic wrap that come in direct contact with fish.

Put the fish in a container, then cover with a cover that does not come into direct contact with the fish. This method is easy and fast, but only recommended for fish that will be cooked soon.

All frozen fish that had been thawed must be processed immediately. Do not put fish back into the refrigerator because it can cause contamination and increase the risk of food poisoning.

Sometimes, the center of the fish may feel frozen even though other parts have melted. Do not mistaken and leave the fish at room temperature until the middle part no longer freezes, because the surface temperature of fish can have increased and bacteria can multiply.

If thawing frozen fish am troublesome, you can also process frozen fish without heating it first. However, it should be noted that cooking frozen fish directly will certainly take a longer time to completely mature.

Whether warmed up, always look at the methods you use in storing, preparing, and processing frozen foods. That way, you can continue to live a healthy diet and avoid the risk of health problems due to the wrong method.