Although it may be rational to believe that fresh fish is always preferable to frozen fish, this is not always the case. Thanks to modern freezing processes, many of the fish in the freezer area are superior to those in the case adjacent. Many fish are now flash-frozen minutes after being caught on the boat in equipment that maintains a temperature significantly below a standard home freezer. Farm-raised fish is also frozen on the spot, thanks to freezers built within the farm.
Since more than 85 percent of the seafood we eat is imported, most of this fish is frozen before making it to our local fish market or grocery store. Some fish labeled “fresh” are previously frozen, and while reputable fishmongers will reveal this, not all fish markets do. However, the question arises whether fresh or frozen fish is a healthy option to buy. Some frozen fish exporters have elaborated the difference between both fresh and frozen fish to help you make a healthy and nutritious pick.
Health benefits of fish
According to the American Heart Association, frozen fish is low in saturated fat and high in omega-3 fatty acids, which can help decrease blood pressure and lessen the risk of heart disease. The greatest way to get more omega-3 fatty acids is to eat fatty fish like trout, salmon, and mackerel. Most fish, including trout, cod, haddock, and salmon, also contain levels of iron and calcium.
Difference Between Frozen And Fresh Fish
When you buy fish from your grocer’s freezer, it’s frozen right after it’s caught. That means you’re receiving all of the nutrients you’d receive from eating the same piece of fish straight from the water, if not more.
Because you don’t have to wait for your favorite types of fish to be in season, choosing frozen fish expands your options. Frozen fish is also helpful for the environment since it reduces waste and the transportation resources required to get it from the sea to the kitchen as fast as possible.
Both fresh and frozen fish can spoil
Fresh and frozen fish both have the potential to deteriorate. It is advisable to eat fish within a few days of purchase to avoid spoilage. Before eating, keep fresh fish in the refrigerator for no more than one to two days.
If frozen fish thaws during shipping, it can deteriorate. Look for indicators of suspected deterioration in the packing, such as rips or tears. Once seafood has thawed, do not refreeze it. If you’re buying frozen fish, avoid packages that are kept over the chill line. It’s possible that fresh fish is starting to rot if it smells like ammonia.
Both retards bacterial growth
Freezing fish stops germs from growing and making you sick. Eating fresh fish or keeping it refrigerated can slow bacterial development. Undercooked fish is the most common source of bacterial diseases such as shigella, salmonella, vibrio cholera, staphylococcus, and clostridium.
If you don’t wholly defrost the fish before cooking it, the slightly frozen parts may not thoroughly cook. Cook until the meat reaches 145 degrees Fahrenheit on the inside. If you defrost fish in a warm place, such as the kitchen, bacteria can proliferate throughout the thawing process—thaw fish in the refrigerator or a dish of cold water.
Both have the same nutrition
In most circumstances, freezing fish does not affect its nutritional value. The freezing procedure does not affect protein, fat, or fat-soluble vitamins such as vitamins A and D. Some water content can be loose in the fish thawing process as some water-soluble vitamins and minerals are present in the water.
You can keep the vitamins and minerals in the fish if you utilize all of the water lost during cooking. The significant difference is that fresh fish does not lose any vitamins or minerals since it does not lose any water content. In contrast, frozen fish does lose some vital minerals and vitamins.
No difference in flavor and texture
While the flavor and look of fish have no direct impact on your health, they can influence your propensity to consume it. Fish is a healthy addition to your diet since it includes lean protein and vital omega-3 fatty acids. Moreover, most consumers can’t distinguish between fresh and properly frozen fish. However, If thawed in warm water or a warm area, fish might become slightly mushy and have an unpleasant look and ammonia-like smell.
Final thoughts – which one to go for?
Undoubtedly, whether fresh or frozen, fish is the best source of protein and essential vitamins for our body. However, frozen fish has some edge over the fresh fish like:
- When making a buying decision regarding fresh or frozen fish, your location matters the most. Like many varieties of fish, for example, lobsters cannot travel well for more than 10 hours. Therefore, frozen fish can be a suitable alternative to enjoy the fish you want.
- Freezing also extends the fish’s season, making a fish taken in the summer a delectable feast in the dead of winter. And, as you might expect, frozen fish is less expensive than fresh fish—about 20% less expensive.
- Frozen fish contributes to the good cause of the environment as it reduces the transportation and shipping resources needed to deliver it from the water to your kitchen tabletop.
- Nothing surpasses frozen fish when it comes to convenience. Consider the following scenario: it’s the end of a hard day, you haven’t planned supper, and you need to prepare something quickly. The answer is those well-packaged frozen fish fillets! Frozen fish exporters in us have added that If you have a lean fish like cod or tilapia, you can cook it right away in the pan or oven without defrosting it.
