Frozen Seafood is a game-changer for weeknight seafood recipes. When frozen seafood is properly handled and thawed, it has all the same deliciousness as fresh fish. And it’s much more affordable and less sensitive to seasonality, making it a smart choice for restaurants and home cooks.

Flash-freezing seafood shortly after harvest locks in quality and nutrition. It is like pressing a pause button on seafood, stopping any rapid nutrient decline or the growth of dangerous bacteria. This process is a necessity on all commercial vessels and in many sushi restaurants, from take-out stalls to Michelin-starred establishments, for optimal taste, safety and consistency.

When choosing frozen seafood, look for high-quality options with no freezer burn or ice crystals on the packaging and the fillets inside should appear uniform in color. Avoid packages that have cracks, torn edges or leaking.

From Freezer to Feast: Creative Culinary Adventures with Frozen Seafood

Using frozen seafood can be less expensive and reduce food waste. Because it can be stored longer than fresh seafood, you can buy more than you need at once and avoid throwing away unused portions, which contributes to a variety of environmental problems.

Additionally, using frozen seafood can be a safer alternative to raw oysters and sushi. Because oysters and sushi are usually eaten uncooked, they are susceptible to bacterial contamination that can cause food poisoning. Buying frozen seafood eliminates the risk of these harmful bacteria by killing them in a quick and efficient process right after harvest. Ultimately, frozen seafood offers the same nutritional benefits as its fresh counterpart and it is just as safe to consume.