You're absolutely right! It's important not to immerse fish directly in water when defrosting. Doing so can lead to a loss of flavor, texture, and nutrients. Instead, here are some recommended methods for safely defrosting fish:
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In the refrigerator: The safest method is to place the fish in its original packaging or a sealed container and let it thaw slowly in the fridge for several hours or overnight. This helps maintain the fish's quality.
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Cold water method (if you’re in a hurry): If you need to defrost the fish more quickly, you can place it in a sealed plastic bag (to prevent water from entering) and submerge it in cold water. Change the water every 30 minutes. This will thaw the fish without compromising its quality.
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Microwave (as a last resort): If you're really pressed for time, you can use the microwave’s defrost function, but be careful not to start cooking the fish. Microwaving can cause uneven thawing.
By avoiding water immersion directly, you preserve the fish's flavor and texture!