Answer: If you buy frozen fish from the cold storage in the vegetable market and want to melt the fish immediately after you get home, experienced people will not use hot water to scald the frozen fish, because hot water can only heat the skin of the frozen fish, and the heat can't be quickly transferred in, but it melts outside, but it is still frozen inside. This will not only fail to melt the frozen fish quickly, but also heat the skin of the fish, denature the protein and cause the skin to deteriorate. It's really haste makes waste. The correct method should be to soak the frozen fish in a cold water basin. Frozen fish will melt faster and more evenly in cold water than in hot water. In order to speed up the thawing, salt can be added to the cold water, so that the frozen fish will melt faster and the nutrients in the fish will not be lost.