Tag: Flash freezing

According to a 2024 study cited by Gourmet Meals, frozen spinach and peas can often contain more nutrients than their fresh counterparts that have been sitting in the fridge for a week. This surprising fact challenges the common misconception that frozen foods lose their nutrients and are less healthy than fresh produce.

Flash freezing technology locks in important nutrients like protein, omega-3s, and minerals, ensuring that frozen crab legs can be remarkably similar in nutritional value to their fresh counterparts. For seafood lovers, this begs the question: Are frozen crab legs as healthy as fresh, or does freshness always win?

Modern flash-freezing technology can preserve fish and shellfish at their nutritional peak, ensuring that high-quality frozen seafood often retains as much, if not more, nutritional value than many "fresh" options that have spent days in transit.

According to industry experts, most 'fresh' shrimp sold at the market was once frozen and later thawed for display. This critical detail is key to understanding the debate: are frozen shrimp as healthy as fresh?

According to the internationally recognized NOVA food classification system, freezing is considered a form of minimal processing, not heavy industrial processing. Therefore, plain frozen fish fillets without added ingredients are considered minimally processed food, a category that includes other items like washed vegetables and pasteurized milk.

According to scientific studies, the 'fishy' taste often associated with frozen salmon is a misconception, as high-quality, flash-frozen fish can be just as delicious, and sometimes even fresher, than the 'fresh' fillets found at the market. This article explores the truth behind the taste of frozen salmon and what really causes a fishy flavor.

According to the Natural Fisheries Institute, frozen fish is just as nutritious as fresh fish if handled and processed correctly. Many people assume 'fresh' is always better, but this common belief overlooks the advanced methods used to preserve seafood at its nutritional peak, leading to a surprisingly positive answer to whether frozen fish is just as healthy as fresh.

According to industry experts, a significant majority—likely over 70 percent—of seafood has been frozen at some point before reaching the consumer, challenging the common assumption that all 'fresh' fish is truly never frozen. This fundamental fact is key to understanding the real differences between fresh and frozen salmon.

According to a study from South Dakota State University, freezing blueberries makes their powerful antioxidants more available to the human body. So, do frozen berries still contain antioxidants? The surprising answer is not only yes, but in some cases, the freezing process can actually enhance their bioavailability.

According to the Natural Fisheries Institute, freezing does not diminish the nutritional value of fish. The common assumption that fresh is always better is often a misconception, as modern freezing techniques can lock in nutritional content at the peak of freshness.