Why Frozen Fish is Better?
Do you know that flash frozen seafood tastes better?
We all want to feel good about the food we serve our families. We want food that tastes great, is full of nutrients and keeps our planet healthy. A lot of the advice out there says that fresh fish is better. But that advice is outdated and just plain wrong.
It was good advice years ago, when freezing seafood was a slow process. Today flash freezing instantly cools to temperatures of -20°F and colder, which suspends the seafood in its most flavourful and nutritious state. If you thaw your seafood correctly, it will be just as nutritious and delicious as the day it was caught.
Most of our Skipper Otto fishermen flash freeze their catch on the boat so it’s frozen even “fresher” than you would get from any grocery store. According to this Norweigan study, fish that is flash frozen on the boat and then thawed properly is as nutritious as you can get. Delicious and nutritious. What’s not to love?
Flash frozen seafood is also safer!
Flash freezing kills bacteria and parasites, and studies have found that flash frozen fish can be safe to eat up to ten days after it’s been thawed. It is actually the law that all fish sold as sushi has to be flash frozen at some point! Sushi is often thought of as the highest grade of fish because when you eat it raw, its freshness can’t be disguised.
Not only is it fresher, it is a more sustainable practice. Frozen fish is better for the environment. Fresh fish has a short shelf life and tends to be thrown out when it goes off. Frozen fish has a much better chance of fulfilling its destiny as dinner because it is not being thrown out and has a much lower carbon footprint as it doesn’t need to be flown around the world.
By using flash frozen fish caught by small-scale independent fishing families, Skipper Otto can share Canada’s finest seafood with its members in a way we can all feel good about.