3 Chef-Approved Hacks to Defrost Fish Fast — Without Using Water

Most people thaw fish by soaking it in water, but chefs say this method can wash away flavor, damage texture, and even create a fishy smell.
Instead, professionals use smarter techniques that keep the fish fresh, firm, and nutrient-rich — and they’re surprisingly easy to do at home.

Here are three chef-approved hacks to defrost fish properly:

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1. The Metal Tray Method (Fastest & Most Effective)

Place the frozen fish flat on an upside-down metal baking tray or a cast-iron pan.
Metal conducts heat extremely fast, pulling cold away from the fish naturally.

Why chefs love it:
• Thaws 2–3 times faster
• No water, no mess
• Preserves natural texture

For even faster results, place another metal tray on top like a sandwich.

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2. The Refrigerator Air-Thaw Technique (Safest for Texture)

If you have a bit more time, unwrap the fish and place it on a plate inside the fridge.

Benefits:
• Slow, even thawing
• Zero smell
• Best for premium fish like salmon, tuna, sea bass

This prevents the surface from becoming mushy — a common issue when using water.

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3. The Paper-Towel Wrap Trick (No Fishy Odor)

Wrap the frozen fish loosely in two layers of paper towel and leave it on the counter for 10–15 minutes (only for fillets, not whole fish).

The towels absorb condensation, which is the main source of that fishy smell.

Perfect for:
• Quick weekday cooking
• Preventing sogginess
• Locking in flavor and nutrients

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Why You Should Skip Water

Using water may:
• Introduce bacteria
• Break down delicate fish fibers
• Cause nutrients to leak out
• Create an unpleasant smell

Water-thawing is fast but far from ideal.

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Chef’s Final Tip

For the best texture, cook the fish when it’s still slightly cold in the center.
This keeps the outside tender and prevents overcooking.