How dangerous is sous vide cooking individually frozen fish portions.

A average bag of frozen filets of salmon or tilapia for example. Each piece is wrapped in separate plastic.

The bags normally say not to thaw the fish inside of the vacuum pack (I think this is botulism risk). How risky is it to thaw it in the refrigerator in the vacuum pack compared to the risk of cooking the fish to a low temp like 122f with sous vide? I am trying to figure out if this is a risk I am okay with or not.

And is it safe to cook the fish sous vide in the same pouch it was vacuum packed in if it is still frozen? (assuming a low temp like 122f, and assuming the seals won't break)

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