Seafood enthusiasts may be pleasantly surprised to learn that frozen seafood can rival the quality of fresh fish. It is especially true if the frozen seafood is flash-frozen and adequately packaged at the peak of its freshness.
When evaluating frozen seafood, look for signs of dehydration, freezer burn (bleached spots or papery edges) and oxidation. Also, check the label for how the seafood was frozen, Goodson explains. For premium quality frozen seafood, check this out.
Freshness
Seafood labelled as fresh at your grocery store may not be as “fresh” as you think. Most seafood that is marketed as fresh has been frozen initially for shipping purposes and then thawed before sale.
By contrast, premium quality frozen seafood is flash-frozen on the day it’s caught. This locks in quality and taste and stops the clock on degradation. In a recent consumer sensory-testing study, consumers rated frozen fish (flash-frozen at sea) as significantly better than fresh fillets that were eight days old.
When buying frozen seafood, look for tightly sealed, moisture-proof packages that don’t show signs of freezer burn, ice crystals or discolouration. Also, avoid packaging damaged from rough handling or exposure to odours. These all indicate that the seafood was not appropriately frozen or has been thawed and re-frozen, which can lead to texture issues and unpleasant odours.
Flavor
Dietitians recommend a brand called Open Nature by Albertsons, available at Kroger and Kroger-owned stores, which offers earth-friendly, wholesome foods that don’t contain any artificial colouring or preservatives. It’s also marked as a Responsible Choice.
Texture
Seafood frozen later, improperly handled or exposed to high temperatures can experience texture and quality deterioration. It can include raised edges, ice crystals between muscle segments, dehydration and oxidation.
Thankfully, flash-freezing seafood right after it is caught can prevent rapid nutrient deterioration and harmful bacteria from developing. It is a significant win for both the environment and your wallet.
New technologies such as micro-misting and blast freezing allow producers to freeze seafood at very low temperatures. The process quickly moves the fish through the 32degF to 23degF stage, where most ice crystals commonly form and damage muscle tissue.
Look for packages with a “Product of USA” label and a Responsible Choice logo from the American Heart Association or Dietitians in Action. It would be best if you also looked for packaging that reveals where the product was sourced. For example, Open Nature seafood from Albertsons provides consumers with earth-friendly and wholesome foods sourced around the world.
Nutrition
Despite popular perception, frozen seafood is not a less nutritious option than fresh fish. Advanced flash freezing technology allows seafood to be frozen as soon as possible after catching, preserving its taste and nutritional value, much like smoking, salting, canning, or picking.
Seafood frozen at a lower quality point or not appropriately handled during storage and transportation can result in poor texture, flavour, and overall eating experience. Bruising, freezer burn, excessive ice crystals, and papery and cottony textures are indicators that frozen seafood is not at its best. For premium quality frozen seafood, check this out.
However, premium quality frozen seafood is an affordable alternative to fresh seafood that can be enjoyed year-round without dealing with seasonal fluctuations in availability or inflated prices due to supply scarcity. It also reduces food waste by allowing consumers to purchase larger quantities of their favourite seafood products and avoid throwing away expired items that would otherwise go bad in the refrigerator.
Frozen seafood has grown in popularity thanks to its accessibility and convenience. Frozen seafood can be just as flavorful and nutritious as fresh.
The problem is most fish sold as “fresh” is not fresh. Instead, it is caught, frozen, shipped to the grocery store, and thawed.
While seafood enthusiasts often prefer fresh over frozen, the best quality frozen fish actually tastes as good as the stuff you’ll find on your local grocery store counter. In fact, if you buy premium frozen seafood that was flash-frozen at the time of harvest and kept properly in the freezer until ready to use, it can taste even better than the overpriced, often bland, breaded fish sticks that occupy most supermarket freezer aisles.