Thawing overnight in the fridge is the best method, mostly because it tastes the least work.
If Time Permits…
Just place your sealed protein on a plate in the fridge overnight. It should be ready to cook by dinner time. For seafood, it’s important that you open the vacuum sealed package while thawing overnight in the fridge. Unlike beef, chicken, and pork, the exposure to oxygen during the thawing process is actually beneficial.
In a Rush?
If you don’t have time to wait for an overnight thaw, just place your vaccum sealed package and either place it in a cold bowl of water or in the sink under running water. Thicker, denser proteins like steak, will take a little more time than thinner or more delicate proteins, like salmon or ground meats. Provided they stay sealed in their packaging, you can keep them in the fridge for a few days (5-7 days for meat, 3-5 days for seafood.)
Whoops, my plans changed. Now What?
No worries. Even thawed, beef, chicken, and pork can be refrozen, provided they remain in their unopened vacuum sealed packaging. Seafood, however, should not be refrozen, but can remain in the fridge for 3-5 days once thawed.