A question about : Fresh & Frozen fish-Iceland/supermarkets..
Its my day off today. I live in one of those areas where there is an almost daily flow of leaflets most of which go in the recycling bin.
Today an Iceland supermarkets ad brochure was one of them. It was better quality than usual so i flicked through it and something caught my eye.
They said that frozen fish is better than supermarket fresh fish which isnt really fresh.
Now im not naive and i dont for one moment think that fresh fish on display has just come off the boat that morning but a quick googling reveals that it can be described as fresh for up to 15 days from catch as long as its kept on ice!
Now that is stretching it a bit !
I would have thought no more than maybe 3 or 4 days tops..
So Iceland say their catch is frozen on board to maintain freshness which is better than suprmarket fake fresh fish.
So how does supermarket fresh compare with real fresh?
Well if we take cod...supermarket is around Ј10 per Kg. If i look at off the boat fresh from for eg cornwall fisheries its around Ј19kg.
So does anyone have experience of Iceland frozen fish products i.e fish not breaded or processed or indeed other supermarket frozen on catch products? Obviously the ideal is fresher and closer to the boat but i dont live on the coast!
Best answers:
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https://www.dailymail.co.uk/news/arti...ay-fridge.html - Hey, I know nothing about the freshness of their fish, sorry... Only that when I have had their plain frozen fish fillets, they have been DRY DRY DRY. and a bit chewy. Maybe if you defrost them before cooking it might help, but I haven't tried that yet.
On the other hand, they now have a "speciality fish" section, of which I have tried the king scallops and raw prawns. Both were lovely. Also the battered calamari rings and salt & pepper squid were fabby...but not plain as you stated.
One more thing.... I've read that the freezing process of meat and fish de-natures the protein structure. So although it might technically be fresher by means of preservation, the vigarous temperature changes kind of destroy it. Which is why I think perhaps defrosting before cooking may be better.... it's less of a sudden temperature change.
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