In the world of seafood, the question about the health benefits and ease of use between eating frozen fish versus fresh fish has been around since the first freezers were invented. Experts may disagree, but we thought we would take a closer look at the benefits of each and let our consumers decide for themselves.
While it may seem that the fresher the fish is the healthier it would be to eat, according to LiveStrong online, “the truth is that both fresh and frozen fish can be healthy choices, as long as you store and prepare them properly. The freshness of the fish, along with how it was frozen and how quickly it was frozen, can impact its taste and texture, as well as its bacterial content.”
When examining the differences in nutrition between fresh and frozen fish, many would be quick to assume that fresh fish would be higher in nutritional value. While it is true that some nutrients may be lost while thawing out frozen fish, the amount is minimal. Often, fish that is farmed to be frozen is done so within a few short hours of being caught thus locking in nutritional content.
The caveat comes when thawing fish that you plan to cook. When thawing fish, some of the water content is bound to be lost. That water can contain some of the water-soluble vitamins and minerals. If you use all the water lost from the fish for cooking, you will retain the vitamins and minerals. Because fresh fish doesn’t lose any of its water content, it won’t lose any vitamins or minerals.
Therefore, looking at the nutritional content, fresh fish probably has more benefit unless you retain the water during thawing, and use it during your cooking.
Taste & Appearance
In general, most people can not tell the difference in taste between fresh and frozen fish after it has been cooked. Some advocates of fresh fish believe that frozen fish can appear mushy and lack the full flavor that fresh fish has. Still others in the fish processing community believe that there is minimal difference in overall taste that is usually offset by marinades and grilling techniques.
Ease of Use
When comparing the ease of use, it is important to look at the spoil factor. Both frozen and fresh fish can spoil. Fresh fish can not be stored for more than one or two days before spoiling or collecting bacteria in a refrigerator. Frozen fish is a bit easier to use since it can be stored for a longer period. Unfortunately, frozen fish can spoil if it thaws during transport. Look for signs of possible spoilage, such as rips or tears in the packaging.
What are your thoughts on frozen vs fresh fish? Which do you find more flavorful, easier to use, and/or higher in nutritional value? Let us know in the comments or on our Facebook page.