If the freezing process happens too slowly—i.e. if the fish wasn't flash-frozen properly—that liquid can form ice crystals that will rupture the cells of the fish. When that fish is later thawed and cooked, this liquid will leak out, producing a mushy texture.
Fish is mostly made of water, and water expands during freezing. This tears the flesh of the fish and makes it mushy. To prepare for my sushi class, I froze piece after piece of different fish, and here are my findings -- different fish react to freezing differently.
Defrosting probably will help some since some of the water will come out then and if you pat dry them from that point. Also consider using a fattier fish.
You can also tell if fish is done by gently pressing down on the top of the fish with a fork. If it feels firm to the touch, the fish is done. If it still feels soft or mushy, it needs to cook for a bit longer.
Remove the packaging, place the fillet on a suitable plate with a couple of sheets of kitchen towel underneath, cover with cling film and leave in the fridge for 12-24 hours until fully defrosted. This method protects the fish, draws away any excess moisture from the flesh and ensures the quality.
It's true, you don't! You can skip the thawing process altogether and cook frozen fish straight from the freezer. You'll have to add a few minutes to the cook time in your recipe to account for the lack of thawing, but you can poach, steam, bake, broil, or grill fish straight from the freezer!
Temperature is the key to making sure your frozen cod doesn't turn out rubbery or chewy. No matter how you cook it, be sure that your cod reaches an internal temperature of 145˚F as measured by a food thermometer.
Always pat seafood dry with a paper towel or clean tea towel before cooking. Soaking up water on the outside can prevent fish from having a mushy texture. Most of all, it helps shrimp, scallops, and fish get nice and crispy.
Personally, I'd take it out the water and wrap it in dried kitchen towels in the fridge for a bit to soak up some of the water, then I'd inspect it - poke it, maybe even cut it and get a feel for the texture, if it seems like it's waterlogged then you could try salting it to draw out more moisture (rinse the salt off ...
You can roast either skinless or skin-on fish, but make sure to place the skin side down if it has it. When roasting from frozen, cook for 20-25 minutes. When roasting fresh or thawed fish, cook 15 minutes. The fish will be done once it's completely opaque and flakes easily.
This indicates that your fish is starting to deteriorate. Fish that has completely deteriorated will have thick, slick liquid covering the meat. Even after it has begun to go bad, fish that has been cooked won't develop a slimy coating. Fish that has been properly frozen will keep for up to six months in your freezer.
When cooking a completely frozen piece of fish, the key is to embrace methods where the excess moisture isn't going to impact the texture and flavor negatively. Methods like poaching, steaming, baking, or broiling are the best for this.
When the water freezes, it expands and the ice crystals cause the cell walls to rupture. So the texture of thawed produce is much softer than when it was raw. This is particularly true of food that is usually eaten raw. For example, when a frozen tomato is thawed, it becomes mushy and watery.
The best way to determine if fish has gone bad is to smell it. If the fish smells sour or spoiled, throw it out. If the fish has a mild ocean smell, it's likely safe to eat—but if you aren't certain, there are other signs you can look for. For example, it's bad fish if it appears or feels slimy and/or has a dull color.
The fish can get mushy, since the muscles and fibers break up after time in the freezer." As cell membranes break down, conductive fluids build up in the flesh. The lack of intact membranes (which make fresh fish firm) and additional moisture create the mushier texture.
Whole fish should have clear, shiny eyes and red gills. If the eyes or gills are dull or faded, then it's not fresh. Texture: Fresh salmon has a firm texture, and the flesh should spring back when pressed. If the texture is mushy or slimy, the salmon is bad.
Any frozen fish or shellfish will be safe indefinitely; however, the flavor and texture will lessen after lengthy storage. For best quality, freeze (0 °F / -17.8 °C or less) cooked fish for up to 3 months. Frozen raw fish is best used within 3 to 8 months; shellfish, 3 to 12 months.
Gently twist the fork and pull up some of the fish. If it flakes easily, without resistance, the fish is done and ready to eat.
Avoid thawing at room temperature: Bacteria multiply quickly and texture suffers. Avoid submerging fish in water: Submerging fish in water without a bag can affect its texture. Avoid hot water thawing: Rapid temperature changes cause waterlogged fish. Avoid microwave thawing: Uneven defrosting and potential cooking.
You see, frozen fish is packed with moisture, which will seep out during cooking if it isn't thawed and patted dry beforehand. This moisture is what causes fish to take on an unpleasant texture. While there are ways around this, the best (and simplest) method to avoid this is to thaw the fish properly first.
Soft or waterlogged fish? Lightly sprinkle the fillets with salt and evenly space them on a draining tray or gastronome steamer tray. Leave uncovered in the cool room for 1 hour to allow the fillets to firm up. Before cooking remember to pat the fish dry once more.
No matter what method you choose, always rinse frozen seafood under cold water to remove any ice on it. Then pat it dry with a paper towel. Sautéing, roasting, and grilling are the most popular ways to prepare frozen seafood.