To Thaw

Always thaw fish in its original wrapper. The best way, if the wrap is water-tight, is to thaw fish under running cold water. Thaw completely or partially; cook the fish while it still is cold. The time required for thawing depends on the size of the package, from ½ hour for 1 lb. fish filets or steaks or 1 lb. package shellfish to 1½ hours for a 4½ lb. whole fish. Thawing in the refrigerator takes much more time, about 8 hours for 1 lb. fish filets or steaks and 1 lb. package shellfish to 20 hours for a 4½ lb. fish.