Frozen fish ‘good as fresh’
RECENT research has shown that frozen white fish can be just as good as fresh fish provided certain conditions are met.
Sintef, the Norwegian research organisation, has been conducting tests to examine the effect of different freezing and thawing methods on the quality and shelf-life of fish, and it says that while fresh fish can only last two or three days after catching, frozen fish can last four to six months in the freezer and still contain the same health benefits. It says three key factors must be in place.
Firstly, the fish must be frozen immediately after catch, it must then remain frozen at a stable and low temperature for the entire time leading up to thawing, without any interruption, and thawing itself must then take place immediately before the fish are put on sale. The quality of the fish that underwent these tests was good for up to 10 days after thawing.
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