A food worker needs to thaw frozen fish fillets. How should the food worker thaw the fish?

A. Submerge the fish in hot water

B. Submerge the fish under cold-running water

C. Place the fish in hot-holding equipment

D. Place the fish in the counter for a few hours

Answer:- B. Submerge the fish under cold-running water

Thaw seafood in the refrigerator, never at room temperature. In order to use frozen seafood directly, thaw under cold running water (1 to 2 hours per pound of seafood) or use the microwave defrost location. Prevent cross-contamination between raw seafood and other food products. The finest technique to thaw frozen fish fillets is to plunge them under cold-running water, this method the fish will be preserve natural and fresh.