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-40C roughly -40F

Informative video thank you!

I thaw most meats and seafoods using one method. I place the freezer package in a zip lock bag with most of the air squeezed out. My kitchen sink is stainless steel and I have an assortment of steel bowls. I put the seafood or meat in the bowl, set it in the sink and fill it with tap water. The water transfers the cold to the bowl that transfers it to the sink. At the same time the water chills in the bowl so I don't have to worry about something setting out at room temp. If I want to thaw faster I replace the water a time or so. It works far faster than those metal thawing trays and works with irregular items.

I’m having an issue with water logging. Seafood I freeze thaws out perfectly, seafood I buy frozen packaged, thaws out in the fridge waterlogged. How do I prevent that?

Did anyone notice that he never washed his hands between the raw sea food and the cooked seafood. That is another way to cross contaminate the seafood. It is good to thaw seafood separately if one is raw and the other is cooked. Just wash your hands between handling the 2. Shrimp and Scallops that have been left in the freezer too long can be saved somewhat. If slight freezer burn has happened, you should mix room temperature water and table salt until the salt dissolves. Place the frozen Shrimp or Scallops in the salted water until they thaw. Rinse them with clean cold water and pat them dry. Keep them refrigerated until you cook them. The salt will kill some bacteria and take some of the freezer burn taste from them. They will never taste as good as fresh shrimp or scallops after they have had freezer burn.

Fish should never be thawed in its packaging. Very dangerous potential for botulism.

I love your thawing instructions for frozen shellfish products with explanations. 😊 Thank you also that you warn people to not cross contaminate cooked and raw products. However, at 5:48 you handle the cooked product after handling the raw products without washing your hands. I understand you DID wash your hands between raw and cooked products, but you edited it out to shorten your video. For beginners, they should handle cooked first, place them on ice, then handle raw making sure to wash their hands directly after.

It’s not the fact that the bacteria will just leave and not multiply after opening the packaging, it’s preventing the harmful bacterias such as botulism from living due to them loving air tight environments. Allowing it to air out will likely kill the harmful bacteria.

He looks like if Jordan Peterson and Tom Hanks had a baby together.

Brilliant! Thanks!

What are the herbs/spices used? Measurements of ingredients would be immensely helpful!

And how much is this? I want to know what it takes to get you and the crab to come to my house and fix me dinner.

20 mins! I don't have time for that

So, I legit thought that Dermot Mulroney had made himself a RUclips cooking channel! Am I the only one who thought this was Dermot from the picture on the video?!? Pls tell me I’m not the only person. lol.

I love you sir

Does it taste as good as thawing in the fridge overnight?

Outstanding vid sir. Answered all my questions, and you have class and humility. Immediately subbed.

Terrible waste of water.

Very educational! Ty for the detailed explanation.

Glad I watched. I watched this because I felt that my mushy shrimp might be my fault.

what happens if i keep running cold water on them?

This was very informative

Que clase de pescado es en español

You are my hero

So handle the uncooked and then the cooked to avoid contamination?

I had banzino for the first time on a cruise ship. It was fantastic.

I would argue that releasing the vacuum of the package allows the product to thaw without distortion and retain more moisture.

Thank you good to know these things. I’m in Montreal where do I buy your product?

⭐⭐⭐⭐⭐

I love Scallops

Im confused. Didn't he cross contaminate?

This is such an informative video, its crazy how easy it is to overlook the thawing process but it really leads to a better scallop.

*promosm* 😌

Adds water weight to the product so you pay for that water the same price per pound as the product. Fraud.

What you came here for is at 4:40 you’re welcome …

I will try this today! I'm hopeful this will help me make perfectly seared scallops🤞

Eager to try this recipe for Thanksgiving❤⁹

Freezing in that way also adds excess weight to the product.

Oh the unctuous sincerity...please add more "glaze" because I like paying that much for water.

I appreciate you so much!! This is a wonderful video! Learned some great things from you

Following the less water train of thought, wouldn't it be wiser to put those cooked shrimp on top of the ice and cover the whole thing in plastic wrap. The shrimp at the bottom of the ice would be constantly bathed in water as the ice melts. Whereas the shrimp on top of the ice stays dry. The covering of plastic wrap will prevent air flow and help keep the shrimp cold and increase the longevity of the ice.

“Don’t want to cross contaminate!” *uses a paper towel from under the raw seafood*

Holy crap dude can yap. Deglaze under cool water, once deglazed dry with paper towel and sit aside to thaw. Will thaw quickly. Hopefully this saved you 4 minutes of mindless chatter.

I Love It! Great Job! As I always expect from 2 awesome people.

This vid did not need to be so long.The takeaway?Poke a hole in the bag and defrost the fish!

Yes the water method works great. but put it in a bowl weigh it down with another bowl with cold water so that way you're not wasting 200 gallons of water in the process.

After watching your video, bty, Great video. I saw Kroger had IQF Scallops for sale. Ingredients included Scallops, Water and Sodium Tripolyphosphate. Why?

Thanks, I hate using the defrost setting on my microwave I prefer to let meat or fist defrost naturally or in the fridge.

Thank you, have good day!😊

Very informative thank you