Although it may appear that fresh seafood is a healthier option than frozen, the fact is that both fresh and frozen seafood can be healthy options if stored and prepared properly.

The freshness of the seafood, which is affected by how fast it was frozen, can affect its taste and texture, among other things.

Due to modern freezing processes, the quality of the seafood in the freezer area is superior to that in the cases adjacent to it.

This is due to the fact that most seafood is now frozen straight on the boat, only minutes after being caught, in flash-freezing devices that maintain temperatures well below the average home freezer. Farm-raised fish is also frozen on-site, as freezers are built inside the farm.

There are several advantages to purchasing frozen seafood, including taste, convenience, and cost.

Because the seafood is frozen at its peak of freshness, all of its flavour, nutrients, and texture are preserved. And it makes no difference whether the fish is fatty or lean, thick steaks or thin fillets, as long as it is properly frozen.

For example, these frozen seafood products from EB Frozen Food: Alaska Pollock Fillet, Alaska Pollock Finger, and Crispy Battered Fried Shrimp, always have their nutrients locked in, unlike fresh produce that loses some nutrients during storage over time.

In fact, the nutritious content of frozen shrimp products is the same as or even higher than that of fresh seafood. In general, the mineral composition stays the same as in fresh meals.