Don't be fooled. You pay for a pound, but get half as much fish

While freezing is a safe and effective way to preserve fish, it's crucial to know which products to select and which to avoid. Doing so can help prevent both health risks and a waste of money.

In the lead-up to Christmas, fish becomes a major ingredient in our meals. We often choose fresh fish, but an array of frozen fish varieties are available as well. Frozen fish costs less, but are they equally healthy? What aspects should we keep in mind when purchasing frozen fish? Should price be the sole determinant?

The first step is to read the label thoroughly. One important consideration is the so-called 'glaze' percentage. Sea fish are commonly frozen immediately post-capture, either onboard the fishing vessel or at a processing facility. During this freezing process, a 'glaze', or a layer of frozen water, forms on the fish's surface. The thicker this layer, the less actual fish meat you get for a given weight. Thus, you may pay for 1.1 pounds of fish but only end up with 0.77 pounds of cod or pollock after defrosting.

Assessing the variety of frozen fish on offer, we can observe that there's a wealth of options: well-known species like cod, rosefish, sardines, flounders, halibut, and exotic varieties like hoki, Patagonian toothfish, and Kerguelen. Before deciding to purchase these lesser-known types, it's wise to familiarize yourself with their characteristics, preparation methods, and taste reviews. This ensures that we avoid unpleasant surprises and prevent any wastage.

Another crucial detail to look out for is the fish's provenance, particularly for sea fish. Fish from open waters, such as the ocean, especially from colder areas, are the best options. Fish caught in smaller, polluted seas in densely populated regions, could be contaminated. Increased concerns regarding microplastics, consumed by fish, are valid. Consequently, fish from the cooler regions of the Atlantic or Southern Pacific would be healthier options.

Additionally, keep an eye out for the expiration date and catch date. Although frozen fish can be stored for several months, fresher catch tends to be better. Also, if you aren't planning to cook the frozen fish immediately after purchase, pack it in a thermal bag at the store to prevent thawing. It's important to remember never to refreeze any products: this can lead to harmful bacteria multiplying, increasing health risks.