The Reason Frozen Fish Can Be Superior To Fresh

Why most fresh fish is actually frozen

In the United States, 85% of seafood is imported. Practically speaking, if fish were never frozen, it would likely spoil by the time it reached your grocery store, rendering it unfit for consumption. Even with domestically caught fish, depending on where you are in the country, it can take several days for fresh fish to travel from the water to your plate. To address this issue, most fish is frozen. This freezing can occur at a processing facility once the boats return to port, or, more commonly nowadays, the fish is flash-frozen while still on the vessels.

The downside is that the fish you find in the grocery store may not be as fresh as it appears. However, there are significant advantages. This freezing process makes fish cheaper to process and transport, and those savings are passed on to you, the consumer. Because the fish is frozen, it is less likely to spoil, reducing food waste. Additionally, it offers convenience for customers, allowing them to access a variety of fish ready to cook, regardless of their distance from the coast or the seasonality of the catch.

The benefits of frozen fish

The common misconceptions surrounding frozen food don't necessarily apply to frozen seafood, provided that proper methods have been utilized. One reason frozen peas are often regarded as better than fresh ones is that they undergo rapid freezing shortly after harvest, preserving their freshness. The same principle applies to fish. Many fishing boats employ a flash freezing technique that quickly freezes the fish within just a few hours.

This rapid freezing process helps maintain both the nutrients and quality of the fish, making it comparable to fish that is freshly caught. In fact, there is little nutritional difference between flash-frozen fish and truly fresh fish. Since fresh fish may be a couple of days old and thawed fish has been defrosted for some time before purchase, you might find that cooking frozen fish yields more consistent results than cooking "fresh" fish.

Moreover, consuming fish that has been frozen on the boats may actually be healthier. While bacteria buildup can be a concern during freezing and thawing, this risk is minimized with the flash freezing method. Additionally, the U.S. Food & Drug Administration recommends freezing any fish intended for raw consumption beforehand, as this process helps eliminate potential parasites (though it’s important to note that freezing does not kill bacteria).

When it is better to buy fresh fish

That said, the fresh fish counter and your nearby fish market can still be valuable resources on certain occasions. If you reside close to the ocean or a popular fishing area, there's a significantly greater likelihood that the fish available in your vicinity is genuinely fresh and never frozen. Be sure to examine the labels at the fish counter for terms like "frozen," "previously frozen," or "refreshed." Any fish that has been frozen at any point should carry one of these designations. Furthermore, it's important to confirm that the fish you are buying was caught locally and is currently in season. If this information isn't readily available, a knowledgeable fishmonger can provide you with all the details you need.

While the advantages may vary, there is undoubtedly something special about knowing you're consuming something that was freshly caught. In an era of global transportation, where we can access any food regardless of the season, this connection to local specialties serves as a reminder of the unique offerings from different regions. Many seafood items, particularly lobster and crab, do not transport well unless frozen. Therefore, if you're seeking fresh lobster, you're likely to find superior options in Maine compared to most other parts of the United States.

If thawed before you buy, is fish safe to re-freeze?

Whether you're stocking up on groceries for two weeks, purchasing in bulk for future use, or simply facing a change in plans, you might find yourself wanting to freeze some meat. We all understand the potential issues that come with refreezing items that have been thawed, and meat can be particularly concerning. If you purchase something you believed to be fresh, only to discover it was previously frozen, it can be challenging to determine if it's safe to refreeze.

According to the USDA, it is safe to refreeze fish that has been previously frozen, provided that proper handling practices have been observed. The fish should be thawed in the refrigerator and not left unrefrigerated for more than two hours. Fishmongers are expected to adhere to these guidelines. When purchasing fish, it's advisable to use a cooler bag or request that your fishmonger pack it in ice. Once you get home, promptly place it in the fridge or freezer to maintain a low temperature and inhibit bacterial growth.