'Truely' fresh, never frozen can be a preferred product, but the devil
in the details depends on the attributes of fresh. Simply stating never
frozen can be misleading. The definition for fresh changes daily mindful
that the 'average' fresh shelf-life for 'properly' handled seafood and
aquacultured products can be up to 7 days for preferred product and up
to 14 days for 'acceptable' product. I know there can be exceptions for
longer and shorter shelf-life, but the definition for fresh still
changes daily. In contrast, a 'properly' handled and frozen , then
'properly' thawed product can retain product quality attributes that
will exceed certain so-called fresh products. The answer for fresh vs.
frozen is found in the word 'properly'
From: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu] On
Behalf Of Freek Huskens
Sent: Wednesday, April 11, 2007 9:13 AM
To: seafood@ucdavis.edu; Steve_Lamming@youngsbluecrest.com
Subject: Re: "Fresh" vs Frozen.
"Fresh" is very sometimes simply " Frozen " thawed out and sold as "
Fresh "
----- Original Message -----
From: Steve_Lamming@youngsbluecrest.com
Sent: Wednesday, April 11, 2007 7:27 PM
Subject: "Fresh" vs Frozen.
Hi all,
There are a lot of claims and counter-claims in the UK at
present about the relative merits of "fresh" fish vs frozen in terms of
quality. Is anyone aware of any objective research conducted on this
topic, or do any of you have a clear opinion or experience in the field?
(I know there will be some who say the you can't get fresher
than frozen at sea!)
Thanks and regards,
Steve
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