Kitchen Myths

Facts and fiction about food and cooking, by Peter Aitken

Fresh seafood is always better than frozen

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.

5 responses to “Fresh seafood is always better than frozen

  1. Pingback: Weekly Roundup of Science and FOOD

  2. Pingback: Weekly Roundup of Science and FOOD | Science Fare

  3. Jeffrey Knipe June 22, 2012 at 5:50 am

    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.

  4. Mui Ruiloba July 24, 2012 at 7:39 am

    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. ‘:’*’


  5. Seraphalx June 16, 2013 at 10:06 pm

    Flash-frozen is best.

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