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Foods -- Seafood

What are the best ways to thaw frozen seafood?

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An easy way is to leave it in the refrigerator, either overnight or long enough to thaw. A quicker method is to thaw it under cold, running water. Whole shellfish, such as shrimp or clams, can be placed in a colander with cold water running over them. Dressed seafood, such as fillets or shucked shellfish, can be placed in a tightly closed plastic bag, then in a deep pan with cold water. Never thaw seafood at room temperature.

SOURCE: Donn Ward, Ph.D., Joyce Taylor, and David Green, Ph.D., Department of Food Science, NC State University

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