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FYI -

You should not thaw fish in its vacuum packaging because it creates an anaerobic environment, which allows the potentially deadly bacteria Clostridium botulinum to thrive and produce a toxin that can cause botulism if consumed; essentially, the lack of oxygen in the sealed package provides ideal conditions for this bacteria to grow. 

Key points about this issue: 

• Botulism risk:

  The main concern is the potential for botulism, a serious foodborne illness caused by the toxin produced by Clostridium botulinum bacteria. 
• Anaerobic environment:

  Vacuum sealing removes oxygen, creating an anaerobic environment where botulism bacteria can flourish. 
• Proper thawing method:

  To safely thaw fish, remove it from the vacuum packaging and thaw it in the refrigerator or using cold water.