Our frozen Norwegian seafood is frozen hard soon after catch or harvest. Ramoen cod is filleted and frozen at sea, for example. That locks in quality. How you thaw it at home decides whether that quality reaches your plate.
In Malaysia, kitchen air is often 28–32°C. A frozen fillet left on the counter warms on the outside long before the centre thaws, and that warm surface is where bacteria grow. The good news: thawing safely is easy once you plan a little ahead.
The golden rule: never thaw at room temperature
Do not leave fish on the counter, in the sink, or in the sun. Do not use hot water. Our two safe methods are the fridge (best) and cold water (fastest). For thin portions you can also cook straight from frozen.
Method 1 — Thaw in the fridge (best quality)
- Open or cut the vacuum pack first. Fish in a sealed vacuum pack should not thaw airtight in the fridge. Snip a corner or move the fish to a covered container.
- Put it on a plate or tray on the lowest shelf, so drips do not touch other food.
- Keep the fridge at 4°C or colder.
- Pat dry with kitchen paper before cooking. You get a better sear on salmon and trout, and cod flakes more cleanly.
| Product | Pack | Fridge thaw time |
|---|---|---|
| Hofseth rainbow trout portions | 4 × 150g | 6–8 hours, or overnight |
| Atlantic salmon backloin (frozen) | 180g | 6–8 hours, or overnight |
| Atlantic salmon midloin (frozen) | 300g | 8–12 hours |
| Saba mackerel fillets | ca. 1kg pack | Take out the fillets you need; 4–6 hours |
| Ramoen Atlantic cod loins | 1kg box | Separate the loins; 12–18 hours |
| King Mikal smoked salmon | ca. 250g | Overnight in the fridge, in its pack; follow the pack guidance |
Times are a guide. Thicker pieces take longer. A thawed fillet should feel soft all the way through, with no icy centre.
Method 2 — Cold water (when dinner is in an hour)
- Keep the fish sealed in its vacuum pack, or put it in a zip bag and squeeze out the air.
- Submerge it fully in a bowl of cold tap water. Weigh it down with a plate if it floats.
- Change the water every 30 minutes so it stays cold.
- Cook immediately once thawed. Do not put cold-water-thawed fish back in the fridge for later.
Typical times: 150–180g portions take 30–45 minutes, a 300g loin about 1 hour, and a 1kg block of cod 1½–2 hours.
Method 3 — Cook from frozen
Thin portions such as trout, saba or a 180g salmon backloin can go straight into the oven or steamer. Rinse off any ice glaze, pat dry and add about 50% to the cooking time. Saba under the grill from frozen works well for shioyaki. Cook fish until it flakes and is opaque in the centre, about 63°C if you use a thermometer.
Cooking fish vs eating it raw
This is important. Thawed frozen salmon, trout, cod and saba from our shop are for cooking only. They are not sold as sashimi grade.
If you want sashimi, sushi or poke, buy Frøya sashimi salmon. It comes as a 300g midloin or a 180g backloin. Frøya is the only sashimi-grade product we sell. It is MAP-packed in Norway and air-flown chilled, not frozen, so there is nothing to thaw. Keep it at 0–2°C, use it within the date on the pack, and do not freeze it.
After thawing
- Fridge-thawed fish: cook within 1–2 days.
- Refreezing: fridge-thawed raw fish can be refrozen, but texture suffers. Cold-water-thawed fish should be cooked first.
- Smell and feel: good thawed fish smells clean and of the sea, not sour. If in doubt, throw it out.
Plan your week in two minutes
Before bed, move tomorrow’s portion from freezer to fridge. That one habit gives you the best texture with zero risk. Order a mix of cod, salmon, trout and saba and keep the freezer stocked.
Order at www.norgesfoods.com/shop/ or WhatsApp +60 11-1140 5539. TTDI pickup at 19B Jalan Wan Kadir 2 on weekends 9am–3pm or by appointment; delivery across KL & Klang Valley (from RM10), Penang and Johor Bahru.
FAQ
Can I thaw frozen fish on the kitchen counter?
No. In a Malaysian kitchen the surface of the fish warms into the bacteria danger zone long before the centre thaws. Use the fridge, or sealed fish in cold water that you change every 30 minutes.
How long does a 1kg box of Ramoen cod take to thaw?
About 12–18 hours in the fridge if you separate the loins. Better still, take out only the loins you need. In cold water a 1kg block takes about 1½–2 hours.
Can I eat frozen Atlantic salmon or trout as sashimi after thawing?
No. Our frozen salmon and trout are cooking grade. For raw dishes, buy chilled Frøya sashimi salmon. It is the only sashimi-grade product we sell.
Should I open the vacuum pack before thawing?
Yes for fridge thawing: cut the pack open or move the fish to a covered container. For the cold-water method, keep it sealed so water cannot get in, then cook straight away.
Can I refreeze fish after thawing?
Fish thawed in the fridge can be refrozen, but the texture becomes softer. Fish thawed in cold water should be cooked first. Cooked fish can then be frozen.