Originally Posted by Rocket_J_Dawg
I've noticed that as well. I always assumed it was so the fish isn't laying around in it's own slimey goop as it defrosts.
I doubt they would care about that?
I am thawing out two sections of cod today. I am leaving them in the bag to thaw. Lets see if there is a valid reason?
Edit: I found these answers.
1) Because bacteria can develop during the thaw process, especially for seafood. When in an anaerobic (airless) environment, there is a chance of the formation of the bacteria Clostridium botulinum, also known as C-bot, a cause of food poisoning. By removing the packaging, you eliminate the risk of C-bot contamination. Just to be on the safe side, the FDA requires these guidelines for all vacuum-packed seafood.
2) A curious phenomenon with seafood. When it thaws in an anaerobic environment (vacuum packed), there is a chance it will develop Clostridium botulinum (aka: C-bot), a food poisoning. The chances are not great, but the FDA requires the warning on all vacuum-packed frozen seafood. The symptoms of C-bot are similar to botulism. C-bot is an anaerobic spore-former, and as such air kills it. Therefore take the frozen fish out of its vacuum pack and put it in a zip-lock with some air in it.