Posted By : 2018/11/14 15:38:02
Frozen fillets can be just as tasty as the fresh stuff–and less expensive, too. Today, technology has shifted to the extent that frozen fish is often has extraordinary quality, surpassing the shiny fillets you see in the market which a lot of the time, those have often already been frozen, too. Here’s some tips on buying and cooking frozen fish
1.Look to the eco labels
Look to eco-labels as a starting point in their selection process because it shed light on the network of links between the fishing boat and your plate
2. Peek at the geographical data
Stowell says geographical data printed on a package of frozen fish is the real key to knowing whether the fish has been harmlessly pulled from the sea in numbers that don’t jeopardize future stocks. Whenever you can, buy local frozen fish.
3. Know your acronyms
To further understand the options in the freezer aisle, it’s important to know the difference between products labeled Frozen at Sea (FAS) and Individually Quick-Frozen (IQF).
FAS products may be caught, filleted, and frozen aboard the same boat. “That’s the ideal situation, because the freshness is locked in until you are ready to eat the fish,” says sustainable seafood chef, advocate, and cookbook author Barton Seaver.
But other times, FAS fish are frozen whole on a factory ship, thawed, and reprocessed at a plant ashore. This kind is sold as “previously frozen” in grocery store cases. This process actually negates the benefits of freezing fish in the first place, contends Seaver, because the longer the fish sits thawed out, the more the quality deteriorates. To maintain the benefits of FAS fish, defrost it as close to when you plan to cook it as possible.
The IQF label is given to pieces of finfish or shellfish that have been fast-frozen as single units, glazed with a skim coat of water that freezes instantly to preserve the freshness of the fish, bagged, and then boxed. The “quick” in IQF simply means the product was frozen in a matter of minutes or hours, not days, using either blast freezing or cryogenic methods that employ liquid nitrogen or carbon dioxide.
When selecting IQF seafood, pull it from the coldest depths of the freezer compartment at the store to help ensure it has remained in its frozen state. Inspect it for signs of freezer burn, ice crystals, and clumping of the pieces of seafood, all of which are signs that it has been thawed and refrozen somewhere along the supply chain.
4. Thaw it safely
Regardless of the type of frozen fish you buy, it is best to thaw in the fridge. Many types can be defrosted by dinnertime if you put it in the fridge before work. The fattier fishes (arctic char, salmon, smelts, swordfish or trout) should always be thawed before proceeding with your favorite recipes for fresh fish.
5. Cook it right from the freezer
You can easily cook your flakier white fish (cod, flounder, haddock, halibut or hake) from the freezer. To do so, coat frozen fillets with oil and sauté them for 3 to 4 minutes before slathering them with a fatty condiment.
This article’s citing an article in businessinsider.com with the title “What you should know before buying frozen fish”