Frozen fish fillets should be thawed under cold, running water to preserve the fish's natural flavor and freshness. In fact, if we use hot water or something similar, the fresh meat won't be natural and may even be slightly cooked, which is bad for chefs because they won't be able to serve overcooked meals to customers.
It's important to keep in mind that fish meat is more heat-sensitive than beef, which means it can be ruined with less heat. Some types of fish are even only cooked with lemon and vinegar.
To know more about thawing the fish refer to brainly.com/question/12883084
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Answer:
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