Hello, question here - I typically purchase my fish, typically cod, haddock, salmon frozen and then thaw on my own (typically in the fridge, of if im in a pinch, submerged in cold running water).
My question however is specifically how to properly prepare the fish from frozen to ensure its sufficiently dry and the proper texture.
Typically, Ive found that frozen fish retains a lot of water, and that it requires several stages of lots and lots of paper towels to sufficiently dry them as they defrost. I would salt as I do with meat, but I understand that can impact the texture. Whats the proper way you do it?
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