Frozen sardine meat and firewood are thawed in the wrong way. By querying the health network display. Frozen sardine meat and firewood are thawed in the wrong way. Because the meat should be softer than fresh fish, if it is rotten, it means that the thawing method is wrong. Reasonable thawing: the temperature should be low and the time should be short. The suitable thawing temperature of frozen food is 5 ~15℃. It can be thawed in natural air around 15℃. Sardins (scientific name: Sardinapilchardus) belong to the genus Sardinidae. It is a slender silvery fish, with a body length of 15-30 cm, a prominent radial bulge line on the branchial lid bone, a short dorsal fin with only one, no lateral line, no scales on the head and round scales on the side of the body. It is distributed in the marine area of north latitude 14-68 degrees. Sardines are offshore warm-water fish, which are generally not found in the open sea and ocean. Sardines have high edible value and overall nutritional value, and are widely fished and used in food processing. Sardines are also important economic fish in the world, and they are often important products of offshore fishing.