FRESH VS FROZEN
Some of the fresh fish & seafood you see at your local stores isn’t always exactly straight off the line, there is nothing to suggest it has deteriorated much from the point of nutritional value. Modern freezing methods, however, guarantee the seafood hasn’t lost any of its nutritional value. Once frozen the nutritional value, moisture, and taste are completely preserved.
To deliver fresh to the end customer, it has to be transported by air in most of the time. This method of transporting uses a huge amount of energy. Frozen produce however, is normally sent by ship or truck which has a significantly less environmental impact. If you’re looking to reduce your ecological footprint, buy frozen the next time you buy fish or any type of seafood.
Due to its limited endurance, an estimated 30-35% of fresh fish and seafoods end up in waste. Frozen allows consumers to thaw and prepare only what and how much they need and whenever they need. This reduces waste and allows for a high degree of convenience.
Quality & Taste
Due to processing times, distributing and cargo, the produce being sold as fresh in the store displays could be up to 2 weeks old. As time passes after the catch, it is commonly subjected to natural deterioration in quality and taste. Our produce after being caught is usually frozen, locking in its taste, nutrition and preserving its freshness.