Melting the ice contained within frozen fish and also called defrosting. This occurs completely when the temperature throughout the fish is higher than -1°C. The time required to just melt all the ice in frozen fish is the thawing time. The heat required to thaw white fish from the temperature of cold storage of -30°C to a uniform temperature of -1°C is about 300 kJ/kg; fish with a fat content of 15% would only require about 240 kJ/kg. Fish usually lose weight on thawing. The thaw drip or drip loss may be as high as 5% depending on the degree of deterioration which occurred during the previous period of frozen storage.