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| Fresh v/s Frozen |
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| The question of whether fresh seafood is better than frozen seafood has been an age old debate. People often equate fresh seafood as 'fresh in quality' when in reality the best quality seafood is the frozen variety. Now consumers are increasingly becoming aware that the 'fresh' seafood one buys from market are normally not so fresh or better in quality as thought to be. |
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| The reason for this being seafood quality can't be improved once it leaves water, it can only be maintained. And the key factors in maintaining its quality are time, temperature and cleanliness. As time passes and ambient temperature rises, bacterial growth increases and diminishes the quality and eventually spoils the food. That's why seafood needs to frozen very quickly to avoid cellular damage. |
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| The so called fresh seafood being sold in market is not usually brought straight from catch to consumer and is stored for normally at least a week before reaching the market, that too without being maintained in optimum conditions. This deteriorates its quality considerably by the time it reaches the consumer. |
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| Whereas quality frozen food brands like frish follow proper hygienic methods and superior and high technology freezing for preserving the seafood the minute it leaves water, ensuring that its taste and quality remain intact and fresh in the true sense. Which is why with technology having progressed to a great extent, frozen seafood is today emerging as the preferred choice for consumers world over. |
