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Much frozen fish today compares in quality to fish directly out of the water.
Fresh catches are immediately processed and frozen at very low temperatures, frequently right on board the vessel.
When buying frozen fish keep in mind the following guidelines.
Whole fish should be free of ice crystals, with no discoloration.
Fillets or steaks should be solidly frozen in the package.
There should be no evidence of drying out, such as white spots, dark spots, discoloration or fading of red or pink flesh.
There should be no signs of frost or ice particles inside the package. If ice crystals are present, the fish has either been stored for a long period or thawed and refrozen. There shold be no liquid, frozen or thawed, in evidence in the package.
Make sure there are no open, torn or crushed edges on the packages.
Avoid packages that are above the frost line in a store's display freezer.
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