Can I thaw salmon directly in water? Some online advice says to put salmon in a bag before thawing it in cold water.
My question is:
Is it safe to omit the bagging, and instead thaw salmon directly in water, with no bag? If not, why?
The salmon will get water logged and mushy (and consequently release a lot of water during the cooking process) if you omit the bag. It's not unsafe, but it will decrease the quality of the salmon.