Step 1

Remove the fillets from their vacuum-sealed packaging while still frozen.

Step 2

Wrap each fillet in paper towels or tuna paper to wick away moisture and reduce oxygen exposure.

Step 3

Place the wrapped fillets on a wire rack set over a tray to allow proper drainage.

Step 4

Refrigerate overnight, allowing the fillets to defrost slowly, ideally for 24 hours.

Step 5

Fill a large bowl with ice and cold water.

Step 6

Submerge the vacuum-sealed fillets in the ice bath.

Step 7

Let the fish defrost for 15 to 30 minutes or until fully thawed. Avoid using warm water, as it can damage the texture and quality of the fish.