“Fresh fish is way better than frozen” and other seafood myths to bust

“Fresh fish is way better than frozen” and other seafood myths to bust

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“Fresh fish is way better than frozen” and other seafood myths to bust

9/6/2018

Packaging plays a vital role when it comes to buying fish, but it’s not the only factor that influence the buying process. Sometimes, there are also some misconception about seafood which hold us back from choosing whether to buy fish or not. Here we bust the most common myths in seafood world which hopefully will clear things out!
 
1st Myth: Fresh fish is way better than frozen
 
This is the most common myth of all when it comes to seafood. We immediately think of choosing and buying fresh one because we associates freshness with good quality, nutritional value, and great taste. However, according to the National Fisheries Institute[1] when it comes to fish, frozen one actually has the same nutritional values as fresh fish. 
 
If a fish is caught, handled well and frozen immediately, you literally stop the clock. You freeze in the freshness.
 
2nd  Myth: You shouldn’t eat fish because contains mercury
 
You shouldn't be afraid to eat fish. The health benefits of eating fish are powerful, and fish are an important source of omega-3 fatty acids. In fact, it is generally recommended that most people eat at least 2 servings of fish per week.
However, the FDA[2] advises pregnant and breastfeeding women to keep the following recommendations in mind:

  • Eat 2–3 servings (227–340 grams) of a variety of fish every week.
  • Choose lower-mercury fish and seafood, such as salmon, shrimp, cod and sardines.
  • Avoid higher-mercury fish, such as tilefish from the Gulf of Mexico, shark, swordfish and king mackerel.
 Following these tips will help you maximize the benefits of eating fish while minimizing the risks of mercury exposure.
 
3rd Myth: Farmed fish is not a good choice
 
“I choose wild fish only because it is better and more nutritious”. Is it really? Bad farming practices create a poor image but in general if done correctly farmed fish can have a great quality, more oil and is harvested in a quicker and more humane way. For example, sustainably farmed Tilapia is rich in calcium and potassium and is low in mercury as well as contains omega-3s.

4th Myth: Fish is difficult to prepare
 
It is not difficult at all to cook fish. Well, maybe a bit more work with freshly caught fish but if we are talking about buying it filleted, just put some salt, pepper, lemon and ready to go straight to the oven.
Still too difficult? Using dual ovenable packaging solution like our OvenRite can be the next step. “No-touch” cooking provides convenience by enabling prepared fish to be taken straight from retail shelf to oven. Cooking in the pack retains liquors in the pack, keeping the oven and ovenware clean.

5th Myth: Seafood raises blood cholesterol
 
We all know that seafood contains a high level of cholesterol but differently than some foods, it is low in saturated fats which raise “bad” cholesterol and increase the risk of heart disease. Thus, even though fish has cholesterol, it has little effect on blood cholesterol. For example, shellfish have low-fat content with a half of it in the form of omega-3s so definitely a good choice for low cholesterol diet.
 
[1] Article on Epicurious: is frozen fish better than fresh fish?