Improper thawing of fish poses a risk of botulism: how to avoid poisoning.

According to ТСН: Many frozen fish are offered in vacuum packaging to keep them fresh. Some thaw it directly in the packaging, using a microwave or hot water. However, this method can significantly threaten health and even cause botulism — a dangerous food poisoning.

Correct ways to thaw fish

One simple and popular way to thaw fish is to place it from the freezer into the refrigerator. There, the fish thaws slowly and safely. The only drawback of this method is the duration of the process.

If there is no time for slow thawing, you can place the frozen fish in a pot of cold water.

It is worth noting that often the first solution becomes thawing fish in the microwave due to its speed. However, this method is rarely effective: the microwave unevenly distributes heat, and one part of the fish may start to cook while another remains frozen. Fish is sensitive to temperature changes.

Thawing fish in warm water can also worsen its texture and increase the risk of foodborne illnesses.

Thawed fish should retain the same smell and consistency as fresh. It can be kept in the refrigerator for up to 24 hours.

Important: using improper thawing methods can lead to foodborne illnesses, including the risk of poisoning.

Remember, safe thawing of fish is an important aspect of food preparation that will help avoid potential health issues. Follow the recommended methods to enjoy delicious and, most importantly, safe fish.