""frozen isn't a dirty word, it's often the smartest one." The reason? Flash-freezing fish right after it's caught not only helps lock in flavor and texture, but also prevents bacterial growth. That said, it's important to note that flash-frozen is different from regular frozen, as flash-freezing uses ultra-low temperatures to freeze seafood quickly. Meanwhile, regular freezing happens gradually, which can potentially lead to the formation of ice crystals that affect texture. If it's available, pick up the flash-frozen fish."
"Not only that, but some of the fish you find at the seafood counter arrive already pre-frozen. As National Fisheries Institute spokesperson Gavin Gibbons told Epicurious, roughly 70% of the seafood we eat is frozen at some stage, which could have something to do with the fact that most of our fish is imported. Needless to say, it's definitely worth it to ask the seller either way whether this was the case with that filet you were just eyeing."
Flash-freezing seafood immediately after catch locks in flavor and texture and reduces bacterial growth, making frozen fish often as good or better than poorly stored fresh fish. Flash-freezing uses ultra-low temperatures to freeze seafood quickly, while regular freezing is slower and can form ice crystals that harm texture. Approximately 70% of seafood is frozen at some stage, largely because much fish is imported. Lean, less oily species freeze and cook better than oily varieties; oily fish and long-frozen salmon can lose flavor or become soggy. Consumers should seek flash-frozen options and ask sellers whether a fillet was pre-frozen.
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