What Happens If You Thaw Seafood In Warm Water. Let's start with methods you should avoid at all costs: And in either case you have to be very careful to keep track and make sure the defrosting.

Plus, when you thaw fish at room temperature (or under warm water), you might encourage the growth of bacteria on the surface of the fish (needless to say. Cook seafood thawed under cold water immediately after thawing. Hot or warm water can also unevenly cook the prawns while defrosting which will result in a dish which is unpalatable.