Can I Use Hot Water To Thaw Fish. In 140 degrees fahrenheit water for about 10 to 12 minutes and still be considered safe to consume. Never defrost fish in warm or hot water.
Perishable foods should never be thawed on the counter, or in hot water and must not be left at room temperature for more than two hours. It should thaw in 10 minutes or so. Never defrost fish in warm or hot water.
Never defrost fish at room temperature. Do not leave your frozen seafood out on the counter to thaw. When it is completely thawed, keep the fish in a refrigerator for no more than two days before eating it.
When the right conditions are present, the spore can produce a deadly toxin. What is the safest way to thaw frozen fish? The study found that you can thaw smaller cuts of meat such as steaks, pork chops, fish fillets, etc.
Even though the center of the package may still be frozen as it thaws on the counter, the outer layer of the food could be in the danger zone, between 40 and 140 °f — temperatures where bacteria multiply rapidly. And the warm water can cause unwanted texture changes. Make sure never to defrost fish at room temperature or in warm or hot water as this is when bacteria can multiply rapidly.
How not to defrost fish. Thawing in hot water is unsafe for exactly the same reason that thawing on the counter is unsafe. Soak cuts such as chops, steaks, cutlets, and fish fillets in hot water.
Bot can produce toxins in just six hours if at temperatures of 70℉ or above. After thawing, microwave on high for 2 to 3 minutes. The fish must be in a sealed bag for safety and to preserve the flavour, and submerged in water until it is defrosted.