Never thaw fish by setting it out at room temperature or by submerging it in hot water.
We also do not recommend defrosting in a microwave oven.
Thaw under refrigeration at or below 38 degrees Fahrenheit (3 degrees Celsius).
Before thawing, puncture the packaging and place on a plate on the bottom shelf to avoid the possibility of raw fish juices dripping on other food.
For quick-thawing, place frozen package in cool water for approximately 20 to 30 minutes, just until contents are flexible.
Once thawed, immediately cook or refrigerate (if refrigerating, puncture package).
Prior to cooking, do not allow fish to reach temperatures above 38 degrees Fahrenheit (3 degrees Celsius).