Place the fish in the refrigerator
Keep it in its original packaging or a sealed bag
Put it on a plate or tray to catch drips
Let it thaw slowly until fully defrosted
Use cold water thawing if needed
Keep the fish in a leak-proof bag for cold water thawing
Submerge the bag in cold water
Change the water every 30 minutes
Cook the fish immediately after cold water thawing
Use the microwave only if you will cook the fish right away
Stop thawing once the fish is pliable and no ice remains
Do not thaw fish at room temperature
Do not refreeze fish after it has been thawed unless cooked first