Is Fresh Fish Healthier Than Frozen?

The finest fish cakes, it must be known, do not provide as many nutrients as fish. A fish pie is less about the fish, it contains fish, potatoes and other vegetables enclosed in an outer crumb mixture. A bird's-eye view of a salmon pie consists of 25 per cent vegetables and 25 per cent fish. 

Although some nutrients are lost when frozen fish are defrosted, the amount is minimal. Fish farms freezing Regal Spring Tilapia in Indonesia freeze for hours before they come out of the water, allowing them to retain many of the nutrients from fresh fish. 

While it may seem that fresh fish is a healthier choice than frozen fish, the truth is that fresh and frozen fish are healthy choices as long as they are properly stored and prepared. Thawing your fish before buying unfrozen or caught fish inhibits its nutritional value, so check where your fish comes from. The freshness of the fish before freezing and after freezing also influences its taste, consistency and bacterial content. 

Fresh fish stays in the freezer for two to three days after being caught, while frozen fish stays in the freezer for four to six months and has the same health benefits, according to registered dieticians. Do not store fresh fish in the refrigerator for more than one to two days before consumption. 

Research in Norway is exploring new methods for how fish are treated, frozen and defrosted to provide the best fish quality throughout the year. Today, technologies such as frozen fish are more common at sea and farmed fish freezers are integrated into farm sites and landing ports, says David Pilat, Global Seafood Buyer at Whole Foods Market. Assumptions that fatty varieties such as salmon and tuna generally fare better than lean frozen fish are wrong. 

To prove this, researchers in Queensland presented samples of raw, fresh and frozen fish to a panel of top chefs. Despite the brilliance of the fish, the cooks were unable to discern the difference between the species selected, fresh or frozen. 

The fish counter is decorated to give the impression that the products were plucked from the waves every morning, but the fresh fish has varying degrees of freshness, McManamon says. Fresh fish from the sea has a freshness that cannot be replicated, but fish, as Sydney chef Josh Niland teaches us, can be improved with a little dehydration and ageing. 

Canned fish have the same nutritional value as fresh fish and are more wild than farmed. Canned fish such as sardines provide more calcium than fresh fish because the processing makes the bones softer and easier to eat. While canned salmon and sardines are generally safe bets, caution should be exercised when it comes to canned fresh tuna, which is suspected of having high levels of mercury. 

Buying fresh fish is a good idea, but the fish you choose should be local and seasonal. Some fish species have short fishing periods and prices can rise at certain times of the year. Fish labelled as' fresh 'can indeed be frozen by reputable fishmongers, which indicates whether the fish is from the market or not. 

This is ideal to enjoy freshly caught fish, but it is not always possible. Normally, the fish is frozen on the fishing boat in order to preserve its nutrients as well as possible. It is well known that fresh fish is more nutritious than frozen fish and that vitamins are destroyed by freezing, leading us to believe that frozen fish is bad, but the truth is another. 

While more than 85 percent of the seafood that we eat is imported, most of the fish is frozen before it makes it to the local fish market or grocery store. This is because within minutes of being caught, many fish are frozen on boats or in flash freezers that maintain the temperature of a typical freezer. Farmed fish are often frozen in freezers installed on the premises. 

When fish are caught, handled and frozen, the clock stops. Every day the fish is pulled out of the water and the fillets are frozen for hours. The food of the fish is also stored in the freezer to prevent the development of bacteria. 

There is evidence of the benefits of eating fish, especially for women who are pregnant or breastfeeding and consume at least 8 to 12 ounces of a variety of fish of their choice per week that contain little methyl mercury. Fish, like other high protein foods, has nutrients that help children grow and develop. Previous studies have shown that fish can prevent childhood asthma, type 1 diabetes, vision problems in old age and sleep disturbances. 

Fish and shellfish contain high-quality proteins and other vital nutrients and are an important part of a healthy diet. In fact, a balanced diet that contains a variety of these foods can contribute to heart health and promote proper growth and development in children. If you follow these healthy handling tips when buying, preparing and storing fish and shellfish, you and your family can enjoy the fine taste and good nutrition of seafood. 

Meet the companies that supply you with the fish you consume. Choose one of our top rated fish recipes to find out what you're buying and how to freeze. 

Be sure to choose a vacuum-sealed fish with a thick layer of ice around it. Flash-frozen fish ensures it has the nutritional value, taste and texture of a sealed fresh piece that has been exposed to an unknown time. The freeze prolongs the season so that fish such as delicious summer fish such as perch and catfish can be caught as soon as they are sold and enjoyed in winter.

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