Seafood thawing time guide (fridge / cold water)
Auto-recalculates as you change inputs. Shows a range only, not a single value.
Weight (per piece/block)
Thickness / shape
السماكة (سم)
Method
Initial temperature (optional)
Lower initial temperature means longer thaw time (rough correction)
Restorable via URL
Vacuum-packed fish: do not thaw in the bag (follow label).
Thawing time estimate (reference)
Estimated time range
Enter conditions to show a range
Condition summary
-
Caution (drip/bacterial risk)
Drip
-
-
Bacterial risk
-
-
Cold water cautions
Sealed bag / cold water / cook immediately
Room-temperature thawing is not recommended
Room-temperature thawing can warm the surface first and increase foodborne bacteria risk. For safety, this tool does not estimate time for room-temp thawing.
Next actions
Common thawing pitfalls (drip/safety)
- Even in the fridge, drip can contaminate other foods without a tray.
- Cold water thawing can turn watery if the bag is not fully sealed.
- Room-temperature thawing can warm the surface and increase bacterial risk.
Quick tips
- Refrigerator thawing: overnight is typical; use a tray for drip.
- Cold water: sealed bag + cold water, replace water periodically.
- Cook promptly after thawing; avoid refreezing.
الأسئلة الشائعة
Not recommended. Surface warming can increase foodborne bacteria. Use refrigerator, microwave, or sealed container with cold running water for quicker thawing. (Kamikawa Town site)
Choose “Thickness unknown” to estimate thickness from weight and shape. The estimated thickness is shown; adjust if needed.
Be cautious for both safety and quality. Repeated thaw/freeze can be unsafe. Thaw only what you need and cook promptly. (Kamikawa Town site)
Refrigerator is best for quality. If urgent, use sealed bag + cold water for a short time and cook immediately. (FoodSafety.gov)
Sometimes yes, depending on the recipe. Thawing is not always required. (Oregon State University Seafood Center)
Simplified logic (guideline)
Based on common rules of thumb, such as refrigerator thawing overnight and 1 lb (~454 g) thawing within 24 hours in the fridge, and ~1 hour in cold running water, then corrected by thickness, shape, and initial temperature.
Thickness estimation when unknown
- Fillet estimate: up to 150g=1.5cm / 151–300g=2.0cm / 301–500g=2.5cm / 501–800g=3.5cm / 801g+=4.5cm
- Block estimate: fillet estimate + 1.0cm
Base by method (1 lb, 2.5 cm reference thickness)
- Refrigerator: 12–24 hours (treated as a 24-hour window)
- Cold water: 45–75 minutes (treated as ~1 hour window)
- Air (room temp): not calculated (not recommended)
Correction factors
- Thickness: factor = (thickness/2.5)^1.1
- Shape: fillet ×0.9 / block ×1.2
- Initial temp: -18°C ×1.00 / -25°C ×1.10 / -30°C ×1.20
- Weight: factor = (weight/454g)^0.8
التقريب
- Up to 120 minutes: 5-min steps
- Up to 12 hours: 30-min steps
- 12+ hours: 1-hour steps
Reference / disclaimer
- Results are reference values based on general conditions. Actual thaw time depends on frozen state, thickness, packaging, fridge temperature, water temperature, and hygiene.
- For safety, avoid room-temperature thawing and prioritize the cautions and official guidelines. (Kamikawa Town site)
参考: FoodSafety.gov, Oregon State University Seafood Center, SEAFOOD HEALTH FACTS, Kamikawa Town site
English
A simple seafood thawing time calculator (estimate only) and quick thaw guide. Recommended: refrigerator thawing; quick thawing: sealed bag in cold water. Room-temperature thawing is not recommended.