Sounds like you may be trying to thaw a lot if trying to feed the family for thanksgiving, so I would give myself 48hrs for a large amount.I’ll have time. If I want it ready by afternoon on thanksgiving when should I do the paper towel wrap thing?
For me, this is spot on. Refrigerator, 24 hours for thin fillets, 36-48 for larger pieces. I cut package open an hour before cooking and pat dry thoroughly. Don’t care for thawing at above refrigerator temperatures, personally.Sounds like you may be trying to thaw a lot if trying to feed the family for thanksgiving, so I would give myself 48hrs for a large amount.
Typically I seal 1-2lbs portions so it only takes 24hrs or so.
Yes, and quick thaw will quickly reduce the ice crystals in the meat to a minimum. The meat is less mushy that way.Leave it sealed and place the bag in a sink full of cold water, Water conducts heat or cold better than air, it thaws without it getting warm or being exposed to air. I'm sure there's other ways but I've had the best results doing this
Holy snowflake!I’ll have time. If I want it ready by afternoon on thanksgiving when should I do the paper towel wrap thing?
This is how I do it, and it's always good to go, even for sashimi. Sometimes If I'm in a hurry, I'll put it in a bowl of cold water for literally just ten or fifteen minutes, which seems to really speed up the process without damaging the fish.Personally, I thaw all my fish in the refrigerator, still sealed in the vacuum package. Always comes out well. Timing depends upon thickness of cut and the temperature your refrigerator. Why not take a trial run and see how long a sample pack takes?