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comment How do you properly defrost frozen fish?
Kitchen overnight - definitely not safe. Defrosting in warm water - depends. The trick is to not have the fish in the danger zone (40-140 degrees F) for very long. Warm water can defrost the thinner parts of the fish (now in the danger zone) before the rest of the fish defrosts. Moving water is more important than temperature for defrosting, so you gain very little using warm water.
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comment How do you properly defrost frozen fish?
Yes, Monica, that's the idea. The changing of the water is because if water doesn't move (as in a bowl) the water next to the fish gets colder quickly but the water further away from the fish doesn't, meaning the heat is transferred more slowly and defrosting takes longer. It's the same principle as a convection oven. The goal is a steady slow stream, which wastes very little water. Streaming into a bowl in the sink works also if you are really concerned about using minimal water, although the refrigerator defrost uses the least amount. Speed vs waste. Tradeoffs happen.
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