Frozen Fish Might Be Better Than Fresh Fish—Here’s Why
Updated: Dec. 15, 2023
Home cooks tend to reach for fresh meats and poultry. But when seafood is on the menu, go for the frozen fish.
With over 85 percent of all seafood consumed in the U.S. being imported, it shouldn’t come as a surprise that most fish will be frozen before it hits the shelves. In some cases, the fish that’s labeled “fresh” isn’t fresh at all – it’s actually been frozen and thawed. And that’s only one reason buying frozen fish might be a smarter choice than fresh fish. Pick one of our top-rated fish recipes and get the lowdown on buying frozen below.
What is Flash-Frozen Fish?
Today, many fish are flash-frozen on the boat soon after being caught, thanks to modern boats outfitted with freezers. Farm-raised fish are often frozen on the spot as well. This ensures that your fish is preserved at peak freshness. To get the best-tasting fish, there are a few things to look out for at the grocery store. Be sure to choose a vacuum-sealed fish that has a thick protective layer of ice on it. Avoid freezer burn or crystallization, which indicates thawing and re-freezing.
Flash-frozen fish ensures that all of its nutritional value, flavor and texture are sealed in, versus a fresh piece that has been sitting out exposed for an unknown amount of time. Freezing fish can also extend the season of the fish, so when delicious summer fish like bass and catfish are caught, they can be sold and enjoyed into the winter. Make this outstanding and super-fresh Lime Broiled Catfish any time of year.
Where You Live Matters
While you can purchase fresh or frozen fish just about anywhere, think about your location before you buy. Does it make sense to pick up fresh Maine lobster tails in California or fresh California clams in Maine? The fresh fish carries a risk you might not want to take, especially with something as delicious as Grilled Lobster Tails on the line.
Go for flash-frozen instead. The fresh fish may have been frozen and re-thawed or even stored improperly, and chances of that are much greater when you live in a land-locked area. Frozen fish will likely be less expensive too, particularly when purchasing a regional variety out of the region.
Thaw It Out
It couldn’t be easier to thaw frozen fish when the filets are in tight vacuum-sealed packaging. Just fill a bowl with hot water, place the fish in a Ziploc or other plastic re-sealable bag, and allow to sit in the water until the filet has some elasticity. Leaner fish, like tilapia and cod, don’t need to be thawed and can go straight from the freezer to the oven or stove. From there, it’s a snap to prep your favorite fish dish like brown sugar-glazed salmon or baja fish tacos!
Tasty Fish Recipes Ready in 30 Minutes or Less
Salmon with Creamy Dill Sauce
There's nothing like fresh salmon, and my mom bakes it just right so it nearly melts in your mouth. The sour cream dill sauce is subtly seasoned with horseradish so that it doesn't overpower the delicate salmon flavor. This is one of my favorite fish recipes. —Susan Emery, Everett, Washington
Tilapia with Corn SalsaMy family loves fish, and this quick and tasty dish is very popular at my house. Though it tastes like it takes a long time, it cooks in minutes under the broiler. We enjoy it with lemon wedges with couscous on the side. —Brenda Coffey, Singer Island, Florida
Lime-Cilantro TilapiaI have so much fun serving this Mexican-inspired tilapia at summer parties. Finish it off with a side of rice and a salad loaded with sliced avocadoes and tomatoes. —Nadine Mesch, Mount Healthy, Ohio
Cajun Boil on the GrillI came up with these everything-in-one seafood packets for a family reunion, since the recipe can be increased to feed a bunch. The foil steams up inside, so open carefully. —Allison Brooks, Fort Collins, Colorado
Spiced SalmonThis delicious, moist fish is very quick and easy to prepare. It gets a little sweetness from brown sugar, but overall the seasonings are mild and give this dish broad appeal. It's a wonderful way to enjoy healthy salmon.—Donna Reynolds, Innisfail, Alberta
Tuna Steak on FettuccineFor something new to do with tuna, I suggest this tangy dish. Although I prefer the marinade on tuna or mahi mahi, it's scrumptious on any fish, grilled, baked or broiled. —Caren Stearns, Austin, Texas
Smoked Salmon Quesadillas with Creamy Chipotle SauceThese extra-special quesadillas take just minutes to make, but you'll want to savor them for as long as possible. Sprinkle the cheesy wedges with chopped fresh cilantro. —Daniel Shemtob, Irvine, California
Mahi Mahi & Veggie SkilletCooking mahi mahi with a mix of vegetables may seem complex, but I developed this skillet recipe to bring out the wow factor without the hassle and fuss. —Solomon Wang, Arlington, Texas
Haddock with Lime-Cilantro ButterHere in Louisiana, the good times roll when we broil fish and serve it with lots of lime juice, cilantro and butter. —Darlene Morris, Franklinton, Louisiana
Lemon Basil SalmonMy husband came up with this easy, foil-packet recipe for flaky, fork-tender salmon. This recipe is a winner. —Marianne Bauman Modesto, CA
Originally Published: April 12, 2018
