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Unwrap the frozen meat and place it in a bowl big enough to hold it. Fill the bowl with tepid water and place it in the sink under a rapidly dripping faucet. The dripping water should be slightly cool to the touch â this helps keep bacteria growth to a minimum while the meat is thawing. Leave the meat under the water until it has completely thawed. For a thin chicken breast or a few sausages, this usually takes about 20 minutes. Larger cuts of meat can take about an hour. Don't leave the meat out for more than four hours. I learned this method for thawing meat in our food safety class in culinary school and have used it ever since!
Thaw Fish Not Frozen in Ice: Leave the fish wrapped and place on a platter or a tray to catch the drippings as it thaws. Place in the refrigerator to thaw. Thaw Fish Frozen in Block of Ice: Remove the fish from the wrapper and place under cold running water to remove the ice surrounding the fish.Once the fish is free of ice, separate the pieces and place on a platter or in pan lined with paper towels.ther Thawing Guidelines. 1  Never thaw fish at room temperature. 2  Thawed fish should be cooked as soon as possible. 3  If not using immediately, store in the refrigerator and use within 24 hours of thawing. 4  Do not refreeze thawed fish. 5  It is safe to refreeze fish once it has been cooked but some of its quality will be lost.