Frozen fish is just as good as "fresh"

It's a common misconception that frozen fish is of less nutritional value than "fresh" fish. It's also a common misconception that frozen fish does not taste as good as "fresh" fish. It's common because the word "fresh" has taken on a cultural value in today's society that imbues it with some sort of magical powers with regards to our health and well-being.

But here's a little secret: most "fresh" fish you've ever consumed has been frozen at one point or another. I'll say it again: Frozen fish can be marked as "fresh."

The difference is in the amount of time and type of freezing that the fish undergoes. In the case of frozen fish that is then marked "Fresh", the freezing occurs rapidly - as soon as it is filletted - and lasts only for the duration of transport. The goal is to get the fish from the boat to the market or restaurant in as good shape as possilbe, and the best method of doing that is to flash freeze it and then take it away.

Here's another shocking little fact: Frozen fish can actually retain its flavor and nutritional value better than fish that's never been frozen. That's because fish frozen at the peak of its freshness will retain said freshness better in a frozen state (I know, I know, it's getting dizzying) than it would sitting semi-refrigerated during transport. As long as the thawing process is done in a reasonable manner, and the frozen fish doesn't stay frozen for too long, you'll actually be getting a tastier, more nutritious fillet than you would otherwise.

Of course, this is subject to geographical reality. If you live in Key West, you can get fresh fish pulled out of the water as recently as that hour. This is somewhat different if you're living in, say, Wichita.

My broter is a sport fisherman, and he has one of my favorite fresh fish stories. They were on a charter in the Caribbean fishing for bluefin tuna, and were lucky enough to snag a big one. They reeled it in, and the guys on the charter immediately skinned and filletted it. This was right around lunchtime, so instead of eating their bagged sandwiches, they instead feasted on perfect, fresh caught bluefin sashimi. I can't imagine a better lunch anywhere in the world.

Of course, that does go somewhat against what I've stated previously about frozen fish. That is to say, there is nothing that can quite compare to a fish taken out of the water just minutes previously. That said, it's a false comparison because it's not likely that most "fresh" fish is fish that's taken out of the water and immediately eaten.

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