How do you thaw fish? It really depends.

I went to check on how to thaw fish the other day and I came across conflicting information, here:

The Bon Appetit article is good because it tells you what happens to the fish, depending on the method you use.

The fact is, most of these methods will all thaw the fish. It’s just what the method does to your fish. So if you aren’t fussy, pick the approach best for you. And if you are baking it, you can actually bake it from frozen. I do. (Usually double the baking time until the internal temperature of the fish is 145 degrees F).

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