How to Properly Thaw Seatopia SeafoodUpdated 14 days ago

Proper thawing is one of the most important steps in preparing sashimi-grade seafood — and the method matters. Here's the approach we recommend for optimal results.

Step 1: Remove from the bag

Take the fish out of the freezer and remove it from its vacuum-sealed packaging. Do not thaw fish inside the bag — trapped moisture can accelerate spoilage and negatively affect texture.

Step 2: Wrap in paper towels

Wrap the fillet in a clean paper towel and place it in the refrigerator. As the fish thaws, the paper towel will absorb excess moisture — a process that improves texture over time, similar in principle to dry-aging for beef.

Step 3: Replace when saturated

Swap out the paper towel once it becomes fully saturated.

Step 4: Thaw slowly in the refrigerator

Allow the fish to defrost overnight. Avoid thawing at room temperature, which compromises both texture and food safety.

Pro tip: For even better results, use tuna paper (fish and meat preservation towels) instead of a standard paper towel. Sushi chefs use these to store and age raw fish — they can be found on Amazon or at Asian grocery stores. They make a noticeable difference in the final eating experience.

Once defrosted, seafood is best consumed within 1–3 days for optimal quality.