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Facts and fiction about food and cooking, by Peter Aitken
Fresh seafood is always better than frozen
November 21, 2011Posted by on
Most seafood lovers always head to the fresh fish counter and never go near the frozen seafood case. Why? Because fresh – that is, never frozen – seafood is generally considered to be higher in quality. This is a misconception. It’s true that high-quality fresh seafood is the gold standard, meaning that it has been handled properly, kept at the proper temperature, and isn’t too old. Unfortunately, most of the “fresh” seafood sold in this country does not meet this standard—you see some pretty sad looking specimens for sale! In contrast, much of the frozen seafood is frozen right on the boats, soon after being caught, or maybe as soon as the boat returns to port. The result can be very good quality fish or shellfish, better than the tired old fillets at the fish counter. So, don’t turn your nose up at it.
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Not to poke any one in the eye, but in terms of taste I found that any frozen meats aren’t as nice. I always accredited this to the fact that water expands just before freezing and bursts cells. Heck, we are arguing about taste which is opinion based so perhaps it’s just some people who notice. I have tested this a few times with mince and rump steaks, unfrozen always seems to win.
I love to eat seafoods because they are very tasty. Seafoods are also very rich in iodine and other salt minerals that you can only get on the sea. ‘:’*’
Flash-frozen is best.