So I had been searching around for fresh tuna steaks for the past month or so, and I was only able to find one that was frozen. Okay, fine. So I took it out of the freezer, and the little vaccuum-sealed baggy it came in said to only defrost it in the refrigerator and NEVER below 40 degrees. But I'm guessing that's only if you're defrosting it for later? Since I was going to cook it right away, I just went ahead and immersed the bag in some room-temperature water for a few minutes until it thawed. It tasted and turned out just fine, but a small part of me is wondering if I did something I shouldn't have and now I'm going to die of some horrible fish disease because I didn't defrost it in the fridge. So I just need someone to set my mind at ease.