Guide of FROZEN FISH

SIC 2092 - Prepared Fresh or Frozen Fish and Seafoods | Manufacturing > Food and Kindred Products - AllBusiness.com
This category covers establishments that prepare seafoods, including shrimpcakes, crabcakes, fishcakes, chowders, and stews in raw or cooked frozen form.
Prepared fresh fish are eviscerated or processed by removal of heads, fins, and scales.
During the 1990s, the perennial worries about the quality of fish and seafoods, which swiftly lose their taste and freshness, were compounded by growing consumer knowledge about the potential harmful effects of pollution and the consequences of improper handling and storage.
In the late 1990s, the National Fisheries Institute (NFI) commissioned a study that found that less than 30 percent ...
Soon after World War II, American consumers began to rely increasingly on the convenience of fully or partially prepared fish and seafoods, often available in frozen form.
These fish products were available with or without coatings of breading; batter coatings ...
Although consumption was somewhat stagnant at the turn of the century, the value of shipments in the fresh and frozen seafood processing industry grew from $6.85 billion in 1999 to $7.22 billion in 2000.
The number of establishments involved in the processing of fish and seafoods declined during the 1990s and was expected to continue declining.


FROZEN FISH

seafood_log0301: Re: Frozen fish vs its Quality
Peralta: 'Frozen fish vs its Quality' Next in thread: Chingling at Vaio-2: 'general freezing issues' Reply: Chingling at Vaio-2: 'general freezing issues' Reply: The Stone's: 'Height of walls' Messages sorted by: [ date ] [ thread ] [ subject ] [ author ] Dear List I can not agree with Dr Peralta, in respect to effect on quality, that '...
In my experience of evaluating many samples of fish frozen in different ways the rate of freezing other than very slow freezing, over days, has a negligible effect on quality.
The FAO publication Jose refers to is probably the FAO Fisheries Technical Paper 340, Freezing and refrigerated storage in fisheries, cited in my message of the 9th.
It is unlikely that even a trained taste panel could detect the difference between fish frozen in 1h and 8h, but once freezing times begin to extend beyond 12h the difference may well become apparent.
Very long freezing times, for example, due to freezing fish by bulk stacking in a cold store, may even result in spoilage by bacterial action before the middle of the stack is sufficiently reduced in temperature.
Since the temperature just below 0ºC is the critical zone for spoilage by protein denaturation, an early UK definition of quick freezing recommended that all the fish should be reduced from a temperature of 0ºC to -5ºC in 2h or less.

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info: FROZEN FISH


Photo by www.khmerkromrecipes.com

Fresh vs Frozen fish
C urrent public opinion still tends to sway towards the theory that 'fresh' is better than frozen, when in reality, a lot of 'fresh' fish sold on the market is up to nine days old.
The term 'fresh' in the seafood industry implies that the fish has never been frozen, from catch to market to consumer.
Certainly a fish just caught and consumed that same day would be very high in quality if caught from the right waters.
Now, if that fish were to sit in the refrigerator for 9-12 days, would you still consider it to have the same quality as the first day it was caught? People will, and should, ask the seafood seller when they received the fish they are considering purchasing but I have yet to hear someone ask a question equally, if not more important…When and Where was the fish caught? If you ask that question and they can't answer it, go elsewhere.
Frozen seafood can be superior in quality to fresh products.
Many fish and shellfish are 'flash frozen' within hours of the harvest.
With recent technological advances, fishing fleets are able to clean and flash-freeze fish virtually moments after they are caught.
Flash-freezing, a process used for Frozen at Sea (F.A.S.) fish, instantly, in as little as three seconds, freezes the water inside fish tissues, thus preserving juices and maximizing flavor and texture when cooked.

Benefits



Mark Bittman on Frozen Fish: The Splendid Table
Fish specialist Mark Bittman shares his insights on fresh as compared to frozen from his book Fish.
Recent technological advances have allowed modern fishing fleets to clean and flash-freeze fish - at -60 degrees F, or even colder - within minutes of its capture.
When thawed, such fish is in frequently better shape than that which spent several days sitting in a hold before reaching the dock, at which point it was sold as 'fresh.' Much of the fish that you eat in restaurants including 98% of all shrimp sold in this country, has been treated this way..
If you buy fish straight off the boat or from a reliable market, you should continue to do so; generally speaking, such top quality fish is fresh and not frozen, but keep in mind that much frozen fish makes good eating.
Advocates in the industry like to say that their procedure 'captures a moment in quality.' Indeed, well-frozen fish has good color, texture and flavor.
When frozen quickly and thawed properly the liquid from the ice crystals remains in the flesh, and the fish is nearly as moist and flavorful as it was when it was first frozen..
Allow fish to thaw in the refrigerator for 24 hours or, if you're in a hurry, you can run the tightly wrapped fish under COLD water.

FROZEN FISH: