Benefits of Frozen Seafood
Frozen seafood can be an ideal solution for people short on time but still desire healthy nutrition. With its long shelf life and convenient packaging, frozen seafood New Zealand makes an easy addition to the pantry or freezer.
Frozen fish is stored at low temperatures to reduce bacterial growth, prolonging its shelf life and maintaining quality and flavours.
- Freshness
Frozen seafood is an ideal way to maintain freshness and quality over an extended period, particularly for fish and shellfish species sensitive to temperature changes.
Staying ahead of fresh fish or seafood requires purchasing the appropriate type and storing it in the coldest part of your fridge. How long it remains fresh depends on its state when purchased and your caregiving ability – each purchase may have different requirements that need to be fulfilled for proper storage and preservation.
When shopping for fresh fish or shellfish, look for shiny skin, bright eyes, firm flesh, red gills and closed shells with clean surfaces. Also, pay attention to texture and taste.
As part of your seafood purchase decision-making process, check the packaging for a time/temperature indicator to ascertain that the seafood was kept at an ideal storage temperature. If no hand exists, do not purchase the product.
Another frozen seafood New Zealand method for testing the freshness of the seafood is tapping it against a hard surface. Live clams, oysters and mussels should close when you tap them – if they don’t, they may not be as fresh.
As part of your seafood inspection process, always smell it to detect an unpleasant odour that indicates the product has gone wrong. An excellent seafood scent should be mild and pleasant rather than fishy, sour or rancid – this should mean its time has come!
Frozen seafood tends to be significantly less costly than its fresh counterpart. It is also an excellent source of omega-3 fatty acids – essential nutrients linked with reduced inflammation, better heart health and reduced cancer risks.
- Variety
Frozen seafood comes in wide varieties, from shrimp and salmon fillets to calamari and clams. Most frozen products are filleted and frozen immediately upon capture to preserve quality and texture.
Many restaurants and canteens rely on frozen seafood New Zealand as a reliable supply of fresh fish all year round, which helps with menu planning and budgeting.
Frozen seafood can also be an efficient way to save time in the kitchen, providing options such as baking, grilling, poaching, steaming or frying for quick preparation.
Some frozen seafood is quickly defrosted in cold water sinks or refrigerators, such as shrimp and calamari.
If you have an oven, baking frozen shrimp or calamari with spices makes for an easy protein-rich dinner that will satisfy even picky eaters.
Monitor the frozen seafood as it cooks to ensure it reaches a fully cooked-through state. Check whether its appearance changes from translucent (which indicates an internal temperature between 140 and 145 degrees) and opaque. Check that fish has turned translucent, suggesting an optimal internal temperature range (140 to 145 degrees) and that shrimp, crab and lobster are opaque.
Another tip: It may help perform a “tap test” on clams, mussels and oysters and monitor for leg movement in crabs and lobsters. Live ones will close when you tap them, whereas dead ones won’t.
Pan steaming is another technique you could try, which involves simmering seafood in liquid until tender. Just be mindful of not leaving it too long, as this could result in a challenging and chewy texture!
- Convenience
Frozen seafood can be an easy solution for families living busy lifestyles, with its quick preparation time and long shelf life compared to new options.
Frozen seafood can also be more cost-effective and requires fewer trips to the store or fishing dock than fresh. In addition, frozen storage protects it from bacteria, making it safer for families with young children or those more susceptible to illness.
The global frozen fish and seafood market was valued at USD 7.8 billion in 2017. However, it is projected to grow to an estimated USD 8.6 billion by 2025, driven primarily by consumer awareness of the health benefits of frozen fish and seafood products and their rising demand in industrial sectors.
Freezing fish does not alter its nutritional properties, preserving its original taste and texture while locking in these attributes for consumption when defrosted later. Flash freezing provides a quick method to lock these in to produce high-quality products when defrosted for consumption.