How to Thaw Any Variety of Wild-Caught Smoked Fish

Knowing how to thaw smoked fish ensures that you can enjoy any variety of it at the peak of taste and quality. Different varieties of smoked fish require slightly different handling methods when defrosting, so pay close attention to which one applies to the fish you’re thawing. 

Here are the two different handling methods you’ll want to know for smoked fish from Wild Alaskan Company:

• Smoked sockeye: Cold Smoked Sockeye and Hot Smoked Sockeye can be thawed in the package.

• Smoked white fish: Cold Smoked Sablefish and Cold Smoked Pacific Halibut must be removed from their original packaging before thawing to prevent growth of harmful bacteria. 

How to Thaw Any Smoked Fish 

Time needed: 10-12 hours, or until defrosted through

Defrosting smoked fish overnight in the refrigerator is the only way to thaw any variety: cold smoked sockeye, hot smoked sockeye, cold smoked sablefish, and cold smoked Pacific halibut. A slow defrost also preserves the freshness and quality of the product. 

Remove cold smoked white fish (cold smoked Pacific halibut or cold smoked sablefish) from original packaging. Smoked sockeye (cold smoked sockeye or hot smokedy sockeye) can be left unopened in original packaging. 

Transfer cold smoked white fish to a storage container (or resealable bag), then cover. 

Place smoked fish in the refrigerator. Cold smoked sockeye and hot smoked sockeye can be placed directly in refrigerator in sealed packaging. 

Once smoked white fish has thawed — this will usually take 10-12 hours — enjoy within 5 days. 

Cold smoked sockeye and hot smoked sockeye can be stored unopened in the refrigerator for up to 30 days. Once opened, enjoy within 5 days. 

Be sure to stock your kitchen with sustainably-caught fish and shellfish by sourcing your seafood online from Wild Alaskan Company. You’ll get high-quality, wild-caught seafood delivered straight to your doorstep. Choose your fish subscription box today.