Make Sure To Remove The Skin Before Cooking Frozen Fish

Frozen fish is great for many reasons, including its availability and cheaper price point. It's also a good option because it can be cooked directly from the freezer (in case you don't have time to defrost). But this method comes with one major caveat — you won't get deliciously crispy skin.

Why? The reason frozen fish won't get that crisp exterior is because of the amount of water that is released during the cooking process. All of the water that seeps out into the pan will make it impossible for the outside to get crisp, so there's no reason to even try. If you do, this could lead to overcooked fish, which might be worse than soggy skin.

To get around the mushy, flimsy skin on your salmon or cod, you should try to remove it from the filet before cooking. But overall, if you can't fathom the idea of biting into flaky pan-seared salmon without the crunch of its skin, you need to thaw the fish beforehand.

When it comes to removing the skin from your frozen fish, there are two methods. Your first option is to slice it off before the fish hits your pan. Start by running the frozen filet under cold water for a few seconds to loosen the exterior layer of skin. After that, use a sharp knife to slowly separate it from the flesh of the fish. If the skin isn't already removed, carefully pull it from the fish. Be careful not to cut too deep into the filet or you could lose some of that flesh before you begin cooking.

If that all sounds too complicated, then you have a slightly easier way of getting it done. You can begin to cook the fish with the skin on, and as it heats up, the skin should loosen and separate from the layer of fat and flesh. Once your fish is cooked, remove the soft skin and toss it before plating your meal.