The influence of the different thawing techniques on the quality of fish is discussed: thawing in still air, in moist air with ventilation, in circulated water, in vacuum with condensing steam, dielectrically with macrowaves and with microwaves. The influence of thawing and refreezing on the quality of the fish is also dealt with. It can be concluded that several excellent industrial thawing techniques are available which should be looked upon from case to mal quality losses. The most appropriate method depends upon a number of factors (fish species, size, expected capacity etc.) which should be looked upon from case to case. Thawing fish in still air should not be recommended.
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