Just got home with your frozen seafood purchase and not sure what to do next? Here are some thawing techniques to get you started!

Seafood should be thawed as quickly as possible, but never in hot water or at room temperature. This can create uneven thawing, cause changes in texture and quality, loss of flavor and moisture, and break down the proteins in the meat. 

You can thaw seafood in the refrigerator by placing the package on a plate in the fridge for a few hours or overnight. You can also use a technique called “slacking.” Place the package of seafood in a bowl of cold water in your fridge for 30 minutes or until thaw.

A great way to thaw frozen shrimp and scallops is placing it in a colander under cold running water for several minutes. Be sure the shrimp does not go above 41 degrees Fahrenheit until you are ready to cook. 

We recommend you eat frozen seafood within three months. 

If you’re looking for more information, this Bon Appetit article is a great resource for thawing tips.