Storage and Freezer Guide (Fish) #5

Hot Tip: Crumb coatings will get soggy when defrosted because of the high water content of fish, so reheat uncovered to crisp them up.

Storage and Freezer Guide (Fish) #4

Store it Right: Cooked fish keeps for up to 2 to 3 days in the refrigerator. It can usually be frozen for 2 months if well-wrapped to prevent freezer burn.

Storage and Freezer Guide (Fish) #3

Chill Out! You can also thaw the still-wrapped fish under cold running water, or thaw it overnight in the refrigerator. Don’t thaw fish at room temperature. Never refreeze fish after defrosting: once it has been cooked, it can then be frozen.

Storage and Freezer Guide (Fish) #2

Frosty Facts: To defrost raw fish quickly, unwrap it and place on a microsafe plate. Allow 4 to 5 minutes per pound on “defrost” setting (30% power), turning the fish over at half time. A few ice crystals should still remain; these will disappear after the fish stands at room temperature for a few minutes.