Quote Originally Posted by Rees Guide View Post
Why does it take a long time to thaw em when froze it water? We can thaw em in 20 to 30 minutes when we need to.
Allowing the fish to thaw "gradually" seems to keep the filet meat from getting a "mushy" texture, after having been cooked. Fast thawing can change the cell structure of the meat, and fluids/flavor can be lost in the process.
A lot also depends on "how" you thaw the fish ... and how you plan to coat/cook them, as well as how soon you plan on cooking them.

... cp