As a child, we had a second freezer that my mom would sometimes fill with treats like Sara Lee pound cake and mini pot pies.
What I thought was wrong was that these only showed up when we had guests or when my dad had a craving. What took up most of that valuable freezer space? Packets of greens and other foods from the Asian market that I couldn’t quite place that my mom cooked often. And fish: big fish and little fish, usually whole.
The shopping trips to acquire the fish were entertaining. One store was self-service, so my mom would poke and prod the fresh fish herself with tongs. She would then ask the guy behind the counter how fresh the fish were. If nothing quite met her approval, she moved confidently over to the frozen seafood case.
See, she knew something all along that many people still need to be sold on. There is nothing wrong—actually, theres a lot right—with buying frozen fish.
To be clear, there is nothing wrong with fresh fish, either. If you have access to good quality, never-been-frozen fish, youre lucky.
But in the fresh vs. frozen fish debate, experts say that, well, theres really isnt much of a debate at all. Frozen fish can be as high in quality as fresh fish.
Buying frozen fish can be confusing and overwhelming for many home cooks. With so many types of frozen fish available, it’s hard to know how to choose good quality products. As a food blogger who loves cooking with frozen fish, I’ve learned quite a bit over the years about how to select high-quality frozen fish and shellfish. In this comprehensive guide, I’ll share everything you need to know to buy delicious frozen fish and integrate it into your cooking.
Check the Label for Catch Method and Origin
The first thing to look for when buying frozen fish is information on where and how it was caught. Sustainably caught frozen fish will usually have labels from third-party sustainable seafood certification organizations like Marine Stewardship Council or Friends of the Sea. These labels indicate that the fishery meets certain environmental standards.
The geographical origin of the fish is also key. Locally caught frozen fish is ideal, but fish caught elsewhere in the U.S. also follows strict regulations. I recommend looking for fish caught in Alaska, the Gulf of Mexico, or New England when buying frozen fish. Avoid imported fish from Asia, which often has questionable sustainability and labor practices.
Understand Different Freezing Methods: FAS vs IQF
Two main freezing methods are used for commercially frozen fish – FAS and IQF.
FAS stands for Frozen at Sea. This means the fish was caught, processed, and flash frozen right on the fishing boat. It preserves freshness extremely well. Look for FAS fish that has NOT been thawed and refrozen, as this ruins the benefit of quick freezing.
IQF means Individually Quick Frozen. With this method, each piece of filleted fish is frozen rapidly on its own within hours of being caught. IQF quality can vary though, so inspect the packaging carefully for signs of freezer burn or frost.
Both FAS and IQF frozen fish can be great options if done properly. I recommend IQF for thin white fish and FAS for fattier fish like salmon.
Don’t Thaw Before Cooking
For the best flavor and texture frozen white fish fillets like tilapia cod, or flounder can be cooked directly from frozen. There’s no need to thaw it first.
To pan fry frozen white fish, I coat it with a bit of oil and cook for 3-4 minutes per side. Then I top it with spices, herbs or sauce and bake it until cooked through.
Fattier fish like salmon and trout do need to be thawed before cooking. I thaw fattier fish gradually in the refrigerator overnight or during the day. Thawing in cold water also works. Never thaw fish at room temperature.
Look for Proper Storage and Handling
When selecting frozen fish at the market, check that the packaging is in good condition. Avoid packages that are torn or have signs of frost or ice crystals which indicate temperature fluctuations
The fish should be well wrapped and stored below the frost line in the freezer case. Fish should be neatly layered, not piled haphazardly. Skin and meat sides should be aligned to prevent contamination.
Frozen shellfish like shrimp or scallops are best if vacuum sealed I avoid open tubs of frozen shellfish
Check Freshness When Thawed
If you do end up thawing fish before cooking, be sure to check it for freshness before eating. Thawed fish should smell fresh and mild, not fishy or ammonia-like. The flesh should be firm and glossy, not dull or mushy. Discard any discolored or smelly pieces.
Thawed shrimp flesh should be firm and shiny. Peeled shrimp will turn pink when thawed. Discard any with black spots or foul odor.
Best Fish for Freezing
While pretty much any fish can be frozen well, some types hold up better than others. Here are my picks for best frozen fish:
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Tilapia – Affordable and freezes very well. Great for tacos, fish sticks, etc.
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Cod – Flaky white fish that’s perfect for freezing. Use in fish and chips, soups, etc.
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Salmon – Fatty and flavorful. Best choice for freezing longer-term.
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Mahi Mahi – Meaty texture makes it ideal for grilling after frozen.
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Scallops – Sweet and tender frozen. Cook straight from frozen.
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Shrimp -Brine freezing preserves texture. Use peeled, deveined shrimp.
Know How You’ll Use the Fish Before Buying
Consider what recipes you plan to use the fish for before purchasing. Delicate fish like sole and flounder are great for ceviche or sautés. Fattier salmon and tuna hold up on the grill or in salads. Cheaper fish like tilapia and catfish are perfect for fried fish dishes. Buy accordingly.
The Bottom Line
Buying frozen fish isn’t hard once you know what to look for. Focus on sustainability, fresh freezing methods, proper storage and handling, and selecting fish suited for your recipes. With high-quality frozen fish and shellfish, you can create delicious seafood meals year-round. fish and shellfish, you can create delicious seafood meals year-round.
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The Upside to Frozen Fish
As Pilat said, frozen fish is often a better deal than fresh fish, and home cooks waste less because they can just take out what they need.
An example: a two-pound bag of frozen salmon fillets at Whole Foods Market sells for $19. 99 and is one of the retailer’s top-selling seafood items. Fresh, in-season salmon will typically cost 15 to 20 percent more, Pilat said.
Freezing essentially extends the season for certain fish. So if you want wild salmon or halibut in the winter, buying it frozen is just as good as buying it fresh in the summer when it’s in season. (Seeing “fresh” wild salmon in January is a bad sign, unless it says “previously frozen” on the package.) ” More on that below).
Fresh fish that needs to get to market quickly must be shipped by air. Frozen fish, on the other hand, can be sent by boat, rail, or truck, using less energy. People may not know this, but the fact that frozen fish is available, especially farm-raised varieties, helps with the management of wild fisheries.
“Aquaculture is a release valve for wild capture,” Gibbons said. “Many people think they are in competition with each other, but they actually work together to keep the market full and the total amount of wild fish that can be caught to fluctuate.” “.
Freshness Can Be Frozen
More than 85 percent of the seafood we eat is imported. Gavin Gibbons, spokesman for the National Fisheries Institute, says that the “vast majority” of those—70% or more—have been frozen at some point.
“There really is no difference,” said Gibbons. “The clock never moves backward when it comes to freshness. If a fish is caught, handled well and frozen immediately, you literally stop the clock. You freeze in the freshness. ” He adds that nutritionally, nothing is lost when fish is frozen.
David Pilat, global seafood buyer for Whole Foods Market, said that fish are either frozen right at sea (most often with farmed fish, since freezers are built into the farms) or as soon as they arrive at port thanks to modern technology.
And the idea that fish with more fat, like salmon and tuna, freeze better than fish with less fat doesn’t hold true either. Our experts say it comes down to how the food is frozen and handled in the beginning and how it thaws in the fridge and after being taken out of the package in the end.
“There is no downside to buying frozen fish,” Gibbons said.