Thawing vacuum-packed fish

I purchased vacuum-packed Flounder and the individual wrapped filets bear the following statement:

Must remove from packaging before thawing. Do not refreeze.

Now, "do not refreeze" is straightforward. We were taught in grade school, don't re-freeze meat or food poisoning can result.

Does "must remove from packaging before thawing" have a similarly health-oriented cause? Or is it simply less damaging to the filet to remove it from vacuum-packing while it's frozen? This advice is contrary to the simplicity and neatness of thawing the fish while it's still vacuum-packed.

My question is, is there a health-related reason not to thaw it while still in the vacuum-pack?

Best Answer

Typically the plastic used for vacuum packed food is polyethylene, which has a low melting point, depending on the plastic it could be as low as 110°C, or 230°F. Once it melts you have liquid plastic on your food with the nasty flavors and potential health concerns.

The big thing here is microwaving can very quickly cause the plastic to reach that temperature (actually it raises the food to that temperature which heats the plastic), but explaining the dos and don'ts is complex so they just make a blanket statement so they can't be blamed if something goes wrong. In reality you can safely thaw fish in the plastic using any method you want as long as you are careful not to reach that temperature. If you microwave thaw do it on low and check it often to make sure you aren't overheating it.

Regarding re-freezing I won't cover it here as there's already a very good question and answer on this site here. The short answer is refreezing can be done safely as long as it's within certain parameters.

Pictures about "Thawing vacuum-packed fish"

Thawing vacuum-packed fish - Pack of wild dolphins swimming together peacefully undersea in crystal light water near sandy depth

Thawing vacuum-packed fish - Fish Preserved in Vacuum Pack Plastic

Thawing vacuum-packed fish - Free stock photo of aquarium, coral, deep

Quick Answer about "Thawing vacuum-packed fish"

There is an easy solution. Either take the fish out of the package or simply cut a hole in the vacuum package to allow air inside before putting the fish into the refrigerator to thaw. This is no longer an anaerobic environment. So no longer risky.

Why You Should Never thaw frozen fish in its vacuum-sealed packaging?

When vacuum-packaged fish is not properly stored and thawed it has the potential to create a deadly toxin that can harm consumers. Fish is a known source of the bacteria Clostridium botulinum type E. This bacteria is a spore former that can grow at temperatures above 38F and without oxygen \u2013 such as a vacuum package.

Can you thaw vacuum-sealed fish in water?

One quick option is to rapidly thaw the fish in cold water in the intact vacuum package. Use running water or fill up your sink. Note: Never use warm or hot water. It seems counterintuitive, but some types of C.

How do you thaw frozen packaged fish?

Key Takeaways

Start with the fish solidly frozen. Don't pre-thaw in the fridge.

Don't remove the vacuum-packaging before thawing. Thawing fish \u201cnaked\u201d under water makes it waterlogged.

Use only cold tap water to thaw as this minimizes the risk of bacterial growth.

Use the thawed fish immediately to ensure best results!

How long does thawed vacuum-sealed fish last in the fridge?

However, considering the fact that fresh or thawed fish lasts for just two days in the refrigerator and cooked fish is good for up to three to four days, preparation techniques that allow for a longer shelf life can significantly help reduce seafood food waste.

Thawing Instruction for Vacuumed Pack Super Frozen Product

Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

Images: Daniel Torobekov, Daniel Torobekov, Алекке Блажин, Graham Henderson