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It depends on the total weight of the fish and the thickness. Either way, take the fish and put inside a zip-lock bag and immerse in warm, not hot water and it will thaw faster. About 10-30 minutes depending on quantity. If in the refrigerator, as long as 2-3 hours. When freezing meats, place it on a cookie sheet, or wax paper and air freeze it in the freezer. When its dry to the touch, or frozen on the outside, move it to a ziplock bag, and place it back in the freezer. This way you can remove only what you need without thawing out the whole package.

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17y ago

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