How to Cook Frozen Fish

Summer’s come to an end and fresh fish isn’t as readily available in the colder months as it is when the temps are warm and fishing season is in full swing. BUT, that doesn’t mean you can’t still eat fresh fish, because YES, a lot of frozen fish is fresh. Honest. So whether you have a freezer full of fish yourself or want to purchase a frozen filet from the grocery, you can rest assured that if cooked properly, it will taste as divine as if it was pulled straight from the water. Here’s a foolproof method for cooking frozen seafood, and all you need to know to prepare it.

512px-17_Pike_Place_Market_king_salmon_on_salePreparing fresh fish to freeze at home
Lightly rinse the fish and pat it dry. Wrap tightly in plastic so there’s no air in between the fish and the plastic. Wrap again in tinfoil. That’s it. Label the outside so you know what it is, and freeze for up to five months.

Preparing frozen fish to cook at home
If at all possible, take your fish out of the freezer the night before you want to cook it. Depending on the temperature of your house, you can let it unthaw overnight in the kitchen sink. In the morning, put it in the fridge until ready to cook. Note, if you forget to unthaw, you can place it in lukewarm water (keep it wrapped in plastic) until it unthaws sufficently, BUT, allowing it to unthaw overnight is best.

Simple baked fish with skin on
Coat skin of fish with cooking spray, preferably an olive-oil spray. Place fish skin side down. Add lemon slices, garlic cloves and herbs of your choice. Common-sized filets will cook at 350 degrees for approximately 25 minutes.

Poached and or steamed fish in the oven
This is my favorite way to cook fish in the oven. If you have a roaster with a grate, use that. Otherwise, take a deep cake pan or something similar, and fit a cooling rack—like you would use to cool cookies—on the pan. Pour water into the pan (only need one inch of water) and place fish on the rack. Cover with foil. Cook at 350 degrees for about 25-30 minutes.

For added flavor
Try adding capers, lemon juice and white wine for a light, refreshing flavor. Also, pesto compliments most baked fish and can be added after it’s cooked. Also, you can bake fish in parchment paper—for an easy all-in-one meal place sliced red potatoes and asparagus in with the fish.

Coming up NEXT on the blog … using parchment paper to bake salmon, three of my new favorite sides to serve with seafood, flatbread with crème fraîche and lox, more on the wild-caught vs. farmed debate.

Want more from The Midwest Mermaid? Be sure to follow along here, and on Instagram for all the latest in seafood news and chews | @shaunanosler

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DISCLAIMER: I’m a writer and an editor. And I try my best to make sure every post is articulate and free from errors. However, being that I edit my own work—and it’s next to impossible to properly edit your own work—I admit, occasionally there may be an error or two I miss. But doing so doesn’t make me an idiot so don’t be mean. Just smile, pat yourself on the back for finding an error and be glad you’re not the only one who makes mistakes sometimes … yes, even mermaids slip up every now and then. xoxox

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Hey there. I’m Shauna—a West Coast transplant in the landlocked state of Indiana … when I moved here I missed the beaches, the mountains, the desert, the rivers … and it took me a while to find places nearby that paralleled my old stomping grounds. BUT. Now that I’ve lived here for over 15 years, I’ve had time to explore the region and you know what? It’s amazing. There’s so much to do—from skiing in northern Michigan to relaxing lakeside in southern Kentucky to rocking the nightlife in one of the many metropolitan areas. And I love it here. I really do. BUT. I do miss the sea … and the sand and the rush of the waves … the smell of seawater … even the sting of too much sun after a day spent lollygagging at the beach. And I miss the constant supply of seafood and shellfish and riverfish? About that … since I’ve moved to the Midwest I’ve noticed that a lot of people here don’t consider fish that come from the river seafood … I’m not sure I agree, but hence the new word I’ve created, “riverfish” … time will tell if Webster picks it up ; ) So this little blog is my way of bringing a little bit of sea life (or is it sealife?) to the Midwest. Here you’ll find all kinds of information … some that you might find more useful than others—like where to find the best seafood (and riverfish) in the Midwest. And some, you might just find amusing … or not. Either way, and if nothing else, I hope you leave my little space here on the world wide web a little refreshed and maybe even a little inspired to bring a little bit of the ocean home with you. (Yes, I did use the word “little” four times in one sentence … it’s OK … mermaids like to repeat themselves.) Cheers! The Midwest Mermaid Oh, and if your curious, yes, I do actually write for a living … if you want to know about the organizations I work with and the publications where you can find my land legs, swim on over to the “Portfolio” tab … and thanks for visiting.

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