Timing matters too.
Premium fish is frozen while it is still at its best rather than spending days travelling through a supply chain before eventually reaching a freezer.
Freezing essentially puts the pause button on that quality.
That means you can keep premium fish conveniently in your freezer and take out exactly what you need when you're ready to cook.
Is frozen fish lower quality?
Not simply because it's frozen.
The quality of frozen fish depends on the quality of the fish before freezing, how quickly and professionally it was frozen, how it has been stored and whether the cold chain has been properly maintained.
That's why “frozen” and “poor quality” aren't the same thing.
At Fish & Food Co., we choose professionally flash-frozen fish because it allows us to offer consistent quality while giving our customers the convenience of keeping restaurant-quality fish in their own freezers.
And once you get it home?
Keep your fish frozen until you're ready to use it.
When you want to defrost it, move only the portions you need into the refrigerator and allow them to thaw slowly.
Some fish, including Norwegian salmon, can also be cooked directly from frozen when dinner hasn't quite gone according to plan.
Fish & Food Expert Tip
The quality of frozen fish depends on how it was frozen and handled — not simply on the fact that it was frozen.
