thawing/storing frozen haddock fillets

19
10
Joined Aug 4, 2015
Hi everyone, 

seeking advice on an issue my restaurant can not seem to fix. For years the restaurant has been thawing haddock in large "bus" style buckets, but the thawed fish ends up sitting in  its own water.

The fish is in such a large quantity and we have limited walk-in space so this is a real dilemma. We are high-volume and sell A LOT of haddock, any ideas on thawing in efficient ways and/or storing the fish in the walk-in for service?

Thanks so much 
 
1,140
165
Joined Sep 5, 2012
While I havent worked in the states in over 10 years I recall fresh haddock being reasonable in price. Get it fresh every couple days and store in drip bins topped with crushed ice.

If sticking with frozen, thaw in walkin cooler in drip bins in one day use quanities. Maybe pad yourself a half day quanity buffer since you are doing volume business.

Even here in Sweden Haddock is a reasonably priced fish bought fresh.
 
3,355
46
Joined May 29, 2006
I always put mine in a perforated steam table pan with another pan underneath covered with plastic wrap. When thawed I then kept in same perforated pan with ice on top of plastic not touching fish.
 
2,256
715
Joined Oct 31, 2012
There are also colored drainage bus pans designed specifically for your use. red for meat, yellow for chicken, etc. The inner one has holes and rests in the outer one. . If I can find a link I'll post it.

By the way, I'd agree fresh haddock would be better as soon as you can find a reliable supplier. Delivered at least twice a week. 
 
252
35
Joined May 7, 2012
Hi everyone, 
seeking advice on an issue my restaurant can not seem to fix. For years the restaurant has been thawing haddock in large "bus" style buckets, but the thawed fish ends up sitting in  its own water.
The fish is in such a large quantity and we have limited walk-in space so this is a real dilemma. We are high-volume and sell A LOT of haddock, any ideas on thawing in efficient ways and/or storing the fish in the walk-in for service?

Thanks so much 
From the sounds of if you're using so much that a perforated lexan (sp?) container winds up with it sitting in its own juice? If this is the case, I would do the typical perf lexan inside of a solid lexan, but put a perf 400 pan in-between, that should elevate your lexan enough to keep fish out of its juices without making things unstable.
 
1,841
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Joined Aug 15, 2003
Any chance of using fresh? If you are high volume and going through it fast enough, no reason to use frozen is there? What benefits does frozen offer?
 
856
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Joined May 14, 2014
A perferated insert is the answer, of course- if you're using actual bustubs, buy the right stuff. Lexans, if you're using so much. Best way to thaw fish is laid out on sheet trays in single layers, IMO.
 
19
10
Joined Aug 4, 2015
Thanks to everyone for responding, looks like i will have to shop around for perforated bins, i have perf hotel pans but the metal stays so cold in the walk in that i think it would slow the thawing process. Obviously i would love to be ordering and receiving fresh haddock, but the price difference is a factor when trying to convince the owner to purchase.
 
19
10
Joined Aug 4, 2015
I might just take the lexan bins we have now and perforate them myself with a power drill....the perf bins online (although i do enjoy yellow) are like 11 bucks a piece and a minimum of six ordered
 
1,140
165
Joined Sep 5, 2012
Not to get off topic but if 66$ makes a difference in The operation of The restaurant then there is something seriously wrong with the restaurant.
 
Last edited:
2,256
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Joined Oct 31, 2012
Lagom, I'll take a leap here and say it isn't the $66. It's the buy six at a time. Why buy more than you need? Nothing wrong with being frugal. Plus he gets to use power tools. That's always a good answer. 
 

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