June 23, 2014 — Fresh versus frozen doesn’t seem like a fair fight. Who would pick that old, damaged, nutrient-poor frozen fish when they could have a new, unblemished, nutrient-rich fresh one?
In the case of seafood, the assumptions surrounding those f-words are inconsistent with the reality of getting quality fish to the dinner table in a waste-conscious way. So let’s ignore the imagery for a minute and consider some fish logistics.
From the Depths
To find, reach, fish, and return from fishing holes in the open ocean costs time, money, and freshness. Commercial fishing operations have two options:
1. Store fish on ice and return before they spoil (according to the FAO, cod and haddock last 15 days or so).
2. Flash-freeze fish and return when the hold is full.
The economics definitely favor freezing, and in developed countries in 2012, 55 percent of processed fish for human consumption was frozen, up from 38 percent in 1972. But aren’t we sacrificing nutrition for convenience by choosing to freeze instead of chill?
Read the full story at the Christian Science Monitor