Can you cook fish that is only partially defrosted?

It's generally not recommended to cook fish that is only partially defrosted. Here's why:

* Uneven Cooking: Partially frozen fish will cook unevenly. The frozen parts will remain cold and raw while the thawed parts overcook. This can lead to a tough, dry, and potentially unsafe meal.

* Food Safety: Partially frozen fish can harbor bacteria that can multiply rapidly at room temperature. This increases the risk of foodborne illness.

* Taste and Texture: Cooking partially frozen fish can result in a less-than-desirable texture and flavor. The fish may be mushy or have a watery consistency.

Instead, it's best to:

* Fully defrost your fish in the refrigerator: This is the safest and most recommended method. It takes longer but allows for even defrosting.

* Defrost your fish in cold water: Submerge the fish in a bowl of cold water, changing the water every 30 minutes. This method is faster but requires more attention.

* Use the microwave defrost setting: This is the quickest option, but it can sometimes cook the edges of the fish.

If you absolutely must cook partially frozen fish:

* Make sure the center of the fish is thawed before cooking.

* Use a lower cooking temperature and increase the cooking time.

* Check the fish for doneness using a food thermometer. Make sure the internal temperature reaches at least 145°F (63°C).

Remember, food safety should always be prioritized. If you're unsure about the safety of your fish, it's better to err on the side of caution and fully defrost it before cooking.