Thawing time for frozen blocks of dressed cod (Gadus morhua) was investigated. Observations were made on the effect of size of individual fish, water recirculation rates, water temperature, block height, thickness and orientation, separation of individuals from the block at some intermediate time, and the use of sodium alginate to promote quicker thawing. Over the range investigated, the first two variables did not affect thawing rate; the remainder were of importance. Blocks 4 andinches (102 and 115 mm) thick, weighing 75–80 lb (34–37 kg), were separated and thawed in 60°F (15.5 °C) water in about 3 and, respectively. These times were equal to or better than the times for freezing between plates under best local commercial conditions. In comparison, similar blocks can be thawed in aboutin a commercially available dielectric thawer. Thawing blocks of dressed fish in recirculated water thus merits consideration with other methods.