thawing fist sized fish
 

scored some blue marlin "roasts" for lack of a better description this week that came vac packed and frozen. they are about the size of a 1/2 brick and when I got them they were frozen with the edges a 1/4" deep or so a bit soft. I immediately got them back into the freezer and looking for the best way to thaw them for grill type cooking.

I thaw by pulling something out a day or so in advance and put it in the fridge, or I will use the granite table top to suck the cold out of something I'm looking to thaw quicker. so, anyone who fishes and has noticed a specific thawing technique that will maintain freshness & texture do tell. I'm guessing the quick thaw, but thought id ask.

any carving techniques regarding with or against grain to arrive at a stable, stay together filet could be of help too.


here is the mighty angler!

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Not a fan of eating fish (poor experience catching, cleaning, and then helping to eat a BIG MESS of blue gills when I was rather young...) but depending on how it was frozen, the cell structure may have been ruined by ice crystals, and you'll never get the texture back.

Toss 'em in the microwave for 30 seconds....

I'd do the granite counter top and then put on the grill while not quite completely thawed.

Water conducts heat better than air. Put them in a sink full of cool water. The more water the better. THat'll thaw them faster than just sitting out. Obviously, the warmer the water the faster they'll thaw. I assume at some point the heat is more than you want.

For fish I recommend thawing in cool water as masraum said by do so immediately before grilling.

As for preparing, marlin is a steak fish like tuna. Cut, across the grain into 1-1.25" thick steaks and grill until cooked through.

If you want to get fancy, check out a "sous vide" immersion cooker. Can cook anything to the perfect temp and be finished on the grill.


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For a quick thaw, I thaw in a container of warm water. Or I invert a pot or pan, stick whatever I'm thawing on top of that, then put the bottom of another pot on that.

We have an aluminum flat griddle. Place the meat on it and it defrosts quickly.

Growing up we always put water in the bag to freeze. Just enough so no air. Thawed them in the bags and that in water. Never noticed any difference from fresh.

I have thawed in water previously, though had kind of forgotten that since the granite arrived years ago. well, I nailed the 1st of like six "roasts" I was granted. cut as suggested & cooked on my home engineered and made "meat bucket".

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no post event pictures unless you wanted to see empty, dirty plates!;)