A. Submerge the fish in hot water
B. Submerge the fish under cold-running water
C. Place the fish in hot-holding equipment
D. Place the fish in the counter for a few hours
Answer:- B. Submerge the fish under cold-running water
Thaw seafood in the refrigerator, never at room temperature. In order to use frozen seafood directly, thaw under cold running water (1 to 2 hours per pound of seafood) or use the microwave defrost location. Prevent cross-contamination between raw seafood and other food products. The finest technique to thaw frozen fish fillets is to plunge them under cold-running water, this method the fish will be preserve natural and fresh.