What must be done to ROP fish before thawing?

Removing ROP (Reduced Oxygen Packaging) fish from its packaging before thawing is essential for food safety. When fish is stored in vacuum-sealed packaging or other types of ROP, it creates a low-oxygen environment. This environment can promote the growth of harmful bacteria, including Clostridium botulinum, if not handled properly.

By removing ROP fish from its packaging before thawing, you allow airflow around the fish, reducing the risk of bacterial growth and ensuring that it is safe to prepare and serve. Once the fish is removed from the packaging, it can be thawed using safe methods, such as in the refrigerator, under cold running water, or in the microwave if it will be cooked immediately afterward. This practice aligns with food safety protocols and helps maintain the quality of the fish.

The other options would not effectively address the risks associated with ROP fish. Cooking would certainly kill any harmful bacteria but does not address the thawing process. Soaking the fish in water is not a recommended method for thawing due to potential temperature control issues. Freezing the fish again is unnecessary and could compromise the texture and quality of the fish.