HOME > Chowhound > General Topics >
Brewing beer, curing meat, or making cheese? Get great advice
TELL US

Hwo to separate frozen fish?

j
jackie100 Aug 6, 2009 06:06 PM

I like to buy fish that is already frozen from trader joes etc. Only problem is that there are usually 2-3 fillet's or pieces in one frozen pack. I am single and live alone. I only want to defrost and eat just ONE piece and re-freeze the rest. I am not strong enough to break the pieces apart (I'm a tiny person and I'm weak). How do I separate the pieces without defrosting the whole thing??

  1. c
    Cathy Aug 7, 2009 06:17 AM

    I have had two broken elbows and a broken wrist. Very weak...

    When anything frozen is stuck together, put it in a thick freezer bag (if you don't have the original packing) and throw it on the floor. It breaks apart. No need to thaw. Once it is broken apart, I put wax paper in between pieces so it won't happen again.

    1 Reply
    1. re: Cathy
      alkapal Aug 7, 2009 07:55 AM

      i LIKE it! efficient. brutal. effective.

      good work, cathy! ;-)).

    2. Paulustrious Aug 7, 2009 05:20 AM

      I think you are stuck with defrosting to some extent. I just chuck the whole kit and caboodle in a sink of cold water. My advice to you as a single would be to defrost the lot, then refreeze after individually wrapping. Also, it is better to defrost early rather than late, as ice accumulates. And now they are separated when you need them.

      1. j
        janniecooks Aug 7, 2009 03:59 AM

        Jackie, don't know if you have a publix near you, but their frozen fish is excellent and each package contains two individually packaged (usually 6-ounce) portions. I regularly buy their snapper, cod, haddock, and flounder.

        1. j
          jackie100 Aug 6, 2009 07:39 PM

          Thank you. I will try these tips...

          1. s
            small h Aug 6, 2009 06:34 PM

            I've had success with running the package under lukewarm water until the fish defrosts just enough to separate the fillets.

            1. goodhealthgourmet Aug 6, 2009 06:24 PM

              use a knife with a blade that's at least half as long as the pieces, and *very carefully* slide it between them, twisting/jiggling ever so slightly.

              Show Hidden Posts