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Rules & Regulations of Cooking
Fish cooking rules and regulations for basic food safety, handling & prep, storage, and more.
Cooking Rules & Regulations


Culinary Info and Fish Preparation Q&As Renee Shelton
By Fishing & Food Editor Renee Shelton
 

Defrosting Fish and Seafood in the Microwave:

The best way to thaw out seafood is to put it in the refrigerator overnight. If you must use a microwave, here are general times for defrosting mode. Since microwaves vary in size and power output, check with your microwave manual first for specific instructions or times, or recommendations.

Note: For defrosting fish and seafood, arrange and separate if possible. Microwave for half the time, then stir or break apart and separate, and if applicable, turn over. Continue to defrost. Try the minimum times first. This defrosting method should be used only if you plan to cook the fish or seafood product immediately after thawing.

Item Setting Time
Fish, fillets Defrost mode 4 to 8 mins./lb.
Fish, steaks   3 to 7 mins./lb.
Fish, small whole   3 1/2 to 7 mins./lb.
Scallops   4 to 6 1/2 mins./lb.
Shrimp   4 to 8 mins./lb.
Crab legs, 1 to 2, (8 to 10 oz.)   5 to 7 mins./lb.
Whole lobster or crab   8 to 12 mins./lb
Oysters, a 12-oz. canister   7 to 10 mins.

Remember these are only guidelines or basic information. Contact your local extension service for more detailed information or the latest recommendations, or a seafood governmental agency.


Wanting more information on the web about the above topic? Check out these online resources for thawing safety:

For information on safely thawing out products from the U.S. Department of Agriculture Food Safety and Inspection Service:
http://www.fsis.usda.gov/Fact_Sheets/Big_Thaw/index.asp

 

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More Fish Preparation Guidelines:

Basic food handling safety and preperation guidelines.

Marine Envenomation.

Precautions for amberjacks, barracuda and other carnivorous fish (ciguatoxin).

Improper temperature storage dangers for tuna, mahi mahi, bonito, mackerel and other related fish (scombroid poisoning).

Fish purchasing guidelines (for finfish, mollusks and crustaceans).

Refrigerated storage for fish and shellfish.

Storage times for frozen and canned fish and shellfish.

Catching and keeping fish safely while boating.

Defrosting fish and seafood in a microwave.