Thaw in natural air at about 1 degree Celsius to 5 degrees Celsius. You can also use tap water spray at about 15 degrees Celsius to thaw. You can also defrost in running water at about 10 degrees Celsius. But it should not be soaked in standing water; seafood should not be thawed in warm water.

Defrost in natural air at about 1 degree Celsius to 5 degrees Celsius. It can also be thawed by spraying tap water at about 15 degrees Celsius, or in flowing water at about 10 degrees Celsius. But it should not be soaked in standing water; seafood should not be thawed in warm water.

When seafood is thawed, when the temperature rises to a certain range (from 0 degrees Celsius to 6 degrees Celsius), the melted water of the ice crystals inside the food can be absorbed back into the seafood cells. If it melts rapidly, these The water cannot be restored and becomes juice and flows out. Since these juices bring out water-soluble nutrients such as proteins, minerals, and vitamins, the nutrition of the seafood will be lost.

Basa fish sashimi

1. Kill the fish, wash it, and cut off the head before use.

2. Flatten the fish body with your hands, hold the fish body with one hand, and hold a knife close to the fish bones with the other hand to cut off the meat of the fish horizontally.

3. Follow the same method to cut off the meat on the other side of the fish.

4. After cutting, remove the fish bones from the two pieces of fish meat, and then cut the fish meat from which the fish bones are extracted into fillets.

5. Marinate for 10 minutes and fry until charred on the outside and tender on the inside.