I bought some fresh packed chicken livers from the supermarket (refrigerated). At home I froze them. Today I've thawed them and they were bloody. I've put them into a bowl with cold water, then drained them. The water was reddish and small pieces of tisue were floating.
Was my approach ok/safe? How is it done in restaurant kitchens? Should I just drain the blood and water after thawing or wash them with cold water?