Frozen fish is the purest form of freshness. Frozen fish is often overlooked, but you shouldn't judge a book by its cover, or the fish by its container in this case.
People frequently wonder if there is a difference in taste and quality between fresh and šaldyta žuvis. We can debunk that myth right now. It's the exact same fish.
So, what's the difference between the two? Apart from whether the product is sold fresh or frozen, the sole distinction is that fresh fish has a shorter shelf life than frozen fish.
If you haven't made it to the grocery or have just returned from a holiday away, having some fish in the freezer can save the day.
Placing šaldyta žuvis in cold to lukewarm water is the easiest way to defrost it. Because water transfers heat better than air, this speeds up the thawing process. Keep the fish in its original packaging or a sealed plastic bag, and place it in a bowl of water straight from the freezer for 20–30 minutes.
Defrost in Refrigeration
Directly from the Freezer to the Pan
If fully defrosting your šaldyta žuvis isn't possible, a partially thawed block of fish can be placed directly into a baking dish or skillet.
Allow the fillet to thaw for 15 minutes on the counter before cutting it into smaller pieces, placing them in an ovenproof dish with butter and vegetables, and baking it immediately. Fish soup can also be made using partially thawed fish.
In a pot of Boiling Water, Cook
It doesn't get any easier than this. Bring the water to a boil, then add the frozen fillets to the pan. Bring the water back to a boil, then reduce to low heat and cook the fish until the flesh begins to flake for about 10 minutes. The amount of time the fillet needs to simmer is determined by its size and thickness. If the frozen fish isn't seasoned, add salt to the water.