Is Frozen Seafood Still Fresh? Absolutely! Here’s Why:

Get Hooked’s M.O. is to bring you fresh seafood straight from the boat. But that is not always possible, maybe due to weather, engine trouble or the fish just ain’t biting. Here’s what you need to know about our frozen fish…

Is Frozen Seafood Still Fresh? Absolutely! Here’s Why.

When it comes to seafood, the word “fresh” has a certain appeal, conjuring up images of fish straight from the ocean to your plate. But what if frozen fish could be just as fresh—if not fresher? In fact, blind taste tests show that high-quality frozen seafood can offer freshness that rivals, or even surpasses, “never frozen” fish, provided it’s managed well.

Why Frozen Fish Can Be Fresher Than “Fresh”

The idea that “fresh” is always better has impacted our industry, often leading to misunderstandings about quality. For seafood, it’s all about timing and preservation. When fish is flash-frozen shortly after being caught—using methods like IQF (individually quick frozen), blast freezing, or FAS (frozen at sea)—its flavor, texture, and nutrients are locked in almost immediately. This process actually keeps the fish in its optimal state, meaning that by the time it reaches your kitchen, it’s as close as possible to the quality it had when first pulled from the water.

The Problem with Overvaluing Fresh Fish

When markets prioritize fresh seafood over frozen, processors avoid freezing and then end up with wasted fresh fish that has turned bad. This approach not only contributes to food waste but also affects pricing and consequently, the livelihoods of fishermen.

Get Hooked’s Freezing Strategy 

At Get Hooked, we freeze a portion of the freshest catch right off the boat to create a reserve. That way, we avoid pressuring our fishermen to risk bad winter weather for fresh catches. By creating a high-quality frozen inventory, we can ensure a steady, safe supply of seafood for our customers, even during challenging weather conditions. 

We always tell you when you fish is previously frozen instead of fresh. An added bonus of frozen fish is that it eliminates parasite risk in raw dishes like ceviche and poke. Aside from tuna, most fish must be frozen 7 days before eating it raw! 

Tips for Turning Frozen Fish into Your Freshest Catch

So, you have frozen fish—how do you make it taste as good as fresh? Here are some pro tips:

• Freeze quickly, defrost slowly. Give frozen fish about 12 hours to defrost in the fridge for the best texture. A gradual thaw preserves the cell structure, keeping the fish firm and flaky.
• In a rush? Place the sealed filet under running, room-temperature water. Avoid using hot water or a microwave to prevent texture changes, as fast thawing can make the fish mushy by bursting cell walls.

Embracing the Benefits of Frozen Fish

By choosing high-quality frozen seafood, you’re not just making a convenient choice—you’re getting the best of both worlds: peak quality and flavor with a fraction of the environmental and industry pressures. We hope these tips give you a new appreciation for our occasional frozen catches and encourage you to enjoy them with confidence!