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When it comes time to thaw your wild salmon, you should always do so in the refrigerator. You should plan at least 24 hours for your salmon to thaw. If you are in a hurry, you can rinse the frozen fish under warm water before you put it in the refrigerator. (You should never immerse your fish in a bowl of water, unless you are poaching it.) If you opt for rinsing your fish, you should pat it dry before you put it in the refrigerator for thawing. If you find that there is liquid and/or blood after your fish is thawed, do not worry. That is normal. Simply rinse the fish under running water and pat dry. When handling your salmon, you should avoid picking it up by the tail. It could break and leave bruising.