It is best not to thaw repeatedly. First of all, it is easy to breed bacteria. Secondly, the meat will taste bad after repeated thawing. It is recommended to cut it into small pieces with a frozen meat knife and take out a piece to thaw naturally. It is best not to thaw in water, because there is a lot of nutrient loss, and the meat quality will become very poor when soaked in water. If you don't have a frozen meat knife at home, thaw the fish naturally for a short time, not completely until you can cut it with a knife, then cut it into small pieces and eat one at a time. Besides, in any case, eating salmon after freezing is definitely not as good as eating it without freezing. The best way is to put it in the zero-degree preservation layer of the refrigerator and eat it as soon as possible.