The safest, most foolproof way to defrost your fish is under refrigeration. Most of our seafood will thaw completely within 24 hours. Once your fish is thawed, drain any excess liquid, give it a gentle rinse under cold water, pat it dry with a paper towel, and cook right away.
What if you don't have 24 hours to thaw your fish? In that case, try the water bath method. Simply unwrap your fish from the outer paper wrapping, leaving it in the vacuum sealed bag, and cover with cool water. Defrosted this way, your fish should be ready to cook in one to three hours. Just be careful not to leave it at room temperature for too long after it is fully thawed.
For reasons of food safety and quality, never defrost your fish in the microwave, or on the counter.