Reporters visited the market and consulted experts and learned that the emergence of frozen fish is a key link in solving the uneven distribution of resources, reducing waste,
and ensuring stable supply, and under standardized operations, its nutritional value and safety can be effectively guaranteed.
Experts pointed out that frozen fish technology breaks the restrictions on aquatic consumption by region and season. Inland residents do not need to rely on long-distance transportation
of fresh fish,and can also easily obtain deep-sea or ocean fish resources.
At the same time, this technology effectively alleviates the seasonal fluctuations in fishing, ensures the stable supply of popular species such as salmon and cod throughout the year,
and significantly reduces the loss caused by the inability to sell or transport in time (it is estimated that it can reduce waste by up to 30%), which strongly supports the sustainable development of the fishery industry.
Regarding the nutrition and safety issues that consumers are concerned about, the authoritative organization stated:
Nutrition locks in freshness: Modern quick freezing technology (usually rapid freezing at -18℃ or lower) can lock in high-quality protein, minerals (such as calcium, phosphorus)
and some vitamins (such as vitamin D, B group) in fish meat to the greatest extent, and the loss of nutrition is much lower than generally believed.
Safety improvement: Deep freezing can effectively inhibit bacterial reproduction and kill some parasites commonly found in fish (such as Anisakis).
For raw fish fillets (such as some salmon products), standardized freezing treatment is safer than some "fresh" products.
At the same time, consumers are reminded to pay attention to:
Choose regular channels: Buy products with intact packaging and clear label information (production date, shelf life, storage conditions).
Strictly control the thawing process: Avoid repeated freezing and thawing and long-term thawing at room temperature. It is recommended to thaw slowly in the refrigerator or
cook directly (such as steaming or baking without thawing).
Pay attention to the ingredient list: Pay attention to whether excessive water retaining agents (such as food-grade phosphates) or salt are added, and give priority to products with
no or low additives.
Observe the quality: The fish meat should be elastic after thawing, and the smell should be normal and without odor.
Conclusion:
On the whole, frozen fish is an indispensable part of the modern food supply chain, effectively balancing the needs of resource allocation and food preservation. Consumers can buy
frozen fish through formal channels and follow scientific storage and cooking methods. Frozen fish can become a healthy, safe and convenient source of high-quality protein.
The difference in nutritional value and fresh fish is minimal under standardized processing.
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