/ck/ - Food & Cooking

I've done an hour of research on how to thaw out frozen fish in the refrigerator and I still don't know if I'm doing it right. How can I do this properly without killing myself?

I removed the fish fillet from the vacuum-sealed packaging I bought it in, placed it on a plate, covered it in plastic wrap and placed it by itself at the very bottom of the fridge. I then turned down my fridge temperature to make sure it doesn't go above 38°F/5°C. Does covering the plate in plastic wrap like I did deprive the spores of oxygen and cause them to create botulism? Everywhere I look, even the FDA, just says to "thaw overnight in fridge" without any further detail. Please help, I do not want to contaminate all the food in my fridge.