Eating fresh fish or seafood every week can be a drag on our pocket. Normally, except in certain circumstances and places, you cannot compare fresh fish with frozen fish. But if all processes and methods are respected, frozen fish can be very similar to fresh fish.
When we talk about this type of fish, many think that it is not an option to shuffle. However, it can be a fantastic alternative for those days when we don’t know what to cook, or we don’t have anything in mind. It is always good to have a piece of fish in our freezer for those times.
Preserves Its Nutrients, Texture, And Flavor
When the fish is caught and introduced at extreme temperatures of -30 / 40ºC, freezing is instantaneous. In this way, two things are achieved; avoid the formation of crystals, preserving the texture of the fish, and its appearance.
The frozen fish retains all its nutrients, texture, and flavor. This statement is always fulfilled when the chain of trust has been respected and cared for. Therefore, we must be cautious and buy this type of fish in trusted places that bet on the highest quality for their clients, such as our friends from Myanmar.
How To Take Advantage Of Frozen Fish
To get the most out of our purchase, as we have already said, the most important aspect is the freezing temperature. Therefore, if the correct freezing and thawing methods and consumption times are followed, the fish will retain its nutrients. In addition, another advantage of frozen fish is its lower price.
How to preserve and thaw each type of fish?
The fish should be kept at around -18ºC. But depending on the type of fish, the time for consumption may vary. Next, we tell you the maximum time that each type of fish can be in the freezer.
- White fish: can stay in the freezer for up to 6 months.
- Blue fish: Unlike the previous ones, it should be consumed preferably before reaching four months.
- Seafood: Seafood should not be in the freezer for more than three months.
It should be noted that in order to adjust these periods, we must look at the expiration date. In this way, we can more or less imagine when it is frozen and how long it can be kept frozen.
To defrost fish, it is done in the opposite way that it is frozen. Many people do not know how to defrost fish and are wrong about how to do it. To thaw fish should be done very slowly. Therefore, to prevent ice crystals from forming and losing some of their texture, the best way is to move the fish from the freezer to the refrigerator. We leave it in it until it finishes defrosting.