The Best Frozen Fish You Can Buy | Eater

"Chef Erik Slater is of the business in Seward, Alaska. He says, "there’s no need to wait for frozen fish to thaw," and at the restaurant wild local seafood is a menu staple; he often cooks fish straight from frozen, especially during certain species' off-seasons, to offer his signature dishes year-round. If thawing first, he recommends removing the fish from its packaging and transferring it to a resealable plastic bag, then allowing it to thaw in the refrigerator for at least six hours or placing it in cool water for about 30 minutes. He says you can poach, air-fry, bake, grill, or pressure-cook frozen fish. To prepare a filet, he recommends rinsing the fish in cold water and patting it dry with a paper towel, then brushing both sides with olive, canola, peanut, or grapeseed oil before cooking. He advises against butter, sunflower, or corn oil, which burn at higher heats." - Caitlin Gunther