9. Buy Frozen or Canned When Needed to Make Fish More Accessible
Even though certain foods like fruits and vegetables can lose a little of their nutritional value by freezing them, the same isn’t true with fish. Fish is generally frozen while it’s still fresh. This locks in vitamins and minerals, preserves the texture of the protein, and ensures you’re still getting all those healthy fats. According to the National Fisheries Institute, frozen seafood is just as nutritional as fresh seafood. Buying fish frozen has advantages because you can buy it in bulk, it’s easier to store, and it helps you keep your freezer stocked even when fish is out of season. Additionally, you can save a little money by buying fish when it is in season and more affordable and keep it frozen until you’re ready to eat it.
When buying frozen seafood, look for ice crystals on the fish or in the packaging. Ice forms when food has been frozen for a long time. It could also indicate that the fish thawed a little and then it was refrozen. You should also avoid buying seafood if there’s damage to the packaging. Crushed or ripped corners or other damage could mean the fish has been exposed to air (and bacteria). Finally, be sure that the fish still smells fresh (rather than rancid or like ammonia) when you thaw it before cooking. It should also be frozen solid. Fish that is bendable when it’s frozen doesn’t have the same freshness or nutritional value and it could indicate that the fish has been compromised.