Fish of commercial varieties are most often frozen. First they are sorted, separated and washed. As a rule, the carcasses are blast-frozen (glazed) immediately after catching. This method allows you to save the commercial appearance of the product, taste and useful properties, and protects against spoilage. Freezing also kills possible parasites.
How to choose frozen fish:
The integrity of the fin and tail indicates that the seafood went through all the stages of the correct technology of freezing.
The layer of ice covering the fish must not be too thick. If the product is covered with snow and the carcasses are sticky, it indicates a possible defrosting.
Unfreshness of fish is indicated by cloudy eyes, different spots, and dents on the carcass. The color should also be alerting.
Fish that can be bent and unbent has undergone poor quality freezing. The carcass should be straight.
If the rules of processing, transportation and storage were not followed, frozen fish will taste and smell of rancid fat.
Scientists have proved that frozen fish in terms of vitamin composition is not inferior to fresh, but to keep its useful properties, the rules of freezing must be followed.