Food - Drink
The Reason Tilapia Is A Great Type Of Fish To Cook Straight From Frozen
By HOPE NGO
If you’re the kind of cook who's constantly pressed for time, it may be worth storing tilapia steaks in the freezer for those days when you have a hankering for seafood.
This freshwater fish is hearty enough to withstand the stress of being cooked from its frozen state because it contains less fat. Oilier fish like salmon can quickly turn mushy.
Tilapia also contains less water than other types of fish, which means that filets release less liquid when exposed to high temperatures. It cooks quicker without turning soggy.
White-fleshed fish like cod, haddock, halibut, seabass, and monkfish can also hold their own when cooked from frozen, since they also contain relatively low fat.
Fattier fish like tuna, mackerel, and trout should be defrosted before cooking. For tilapia, fishmongers recommend getting rid of ice crystals by washing the filets in cold water.
To finish, dry the fish off and brush on a thin layer of olive oil. You’ll also need to adjust your recipe's cooking time, since cooking fish straight from frozen takes longer.
Cooking experts say that frozen fish won't taste as good as when it's cooked fresh. However, use the right method and it won't taste too far off, and the convenience can't be beat.