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The seafood industry uses a large amount of frozen raw material. Much of this requires thawing before further use or processing. Companies typically thaw seafood in-house using a range of different methods. These vary from using water, air or steam through to microwave and radio frequency systems. The type of thawing method used is dependent on many factors including cost, throughput, timescale, size, efficiency and effect on quality amongst other things. Currently there is a lack of comprehensive, up to date information on seafood thawing, making it difficult for processors to understand the process, the relative merits of each type of available system and how and where the process can go wrong. This document is a compilation of available information on the thawing of seafood. It includes; - A summary of the key scientific principles of seafood thawing - An overview of relevant UK and EU legislation - A description of current UK thawing practice, highlighting good manufacturing practice and problem areas. - Information on different thawing systems and methods - A review of new technologies, and - Sources of further information and advice.