| Frozen Fish | Fresh Fish | |
|---|---|---|
| Quality | Frozen at sea to lock in freshness | Fresh thaw. Freshness drops over time |
| Nutritional Value | Frozen at sea to retain nutrition, moisture and taste | Starts to degrades over time |
| Wastage | Less wasteful. Use what you need. | High wastage due to its perishibality. |
| Environmental Impact | Environmental friendly. Low carbon footprint with efficient transport methods. | High carbon footprint bad for the environment |
| Shelf Life | 2 years | Days/Weeks old due to transport, distribution and processing time |
| Bacteria Contamination | -18°C halts bacteria growth | Chill/ Normal temperature promotes bacteria growth |
| Ease of Use | Vacuum Pack. Ready to use. Easy to cook. | Normal |
| Price | Affordable | Expensive |
It is common perception that “Fresh” fish is always superior to frozen fish and is of a higher quality for consumption. However, “Fresh” does not equate to better value. With modern technological advancements, fish caught freshly out of the sea can be flash frozen directly on the boat, just minutes after being caught. Thus a frozen fish can be better than a fresh fish offering consumers the freshest product at the best overall value
