WHY FROZEN IS BETTER

Fresh Fish v/s Frozen Fish

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Fresh fish decays by the minute

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Freezing effectively stops the decomposing process

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Fresh fish kept outside for days gives out a very bad odour during cooking

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Frozen fish that is kept in an hygeinic atmosphere, rarely smells during cooking

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Freshly caught fish is maintained at sub-zero temperatures by fish vendors, which doesn’t hinder decomposition effectively

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Fish that is flash frozen in a factory is maintained at a constant temperature of -18C

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Fresh fish lasts anywhere between 3 to 10 days if maintained at 0c

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Frozen fish lasts up to 18 months when temperature is maintained at -18C

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Fresh fish needs to be used as a whole after removing from the freezer

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Frozen fish can be used as per the quantity
required

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Fresh fish is subject to seasonal availability

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Frozen fish is available throughout the year

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Taste, texture and quality of fresh fish diminishes by
the hour

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Taste, texture and quality of frozen fish remains the same when maintained at -18c

Thawing Instruction

Refrigerator Thawing:-
This is the easiest method but it takes a long time, Advantages to this method are that it’s hands-off and the refrigerator keeps food at a safe temperature.

Step 1: Place frozen food on a plate or in any container to catch the juices that may leak.
Step 2: Place in bottom of the refrigerator.

Normal Water Thawing:-
Sealed packages of food may be thawed in normal water. Place the package under water in a bowl, pot, or sink and change the water every 30 minutes until the food is defrosted.
Step 1: Remove the product from the packet and place inside a leak-proof package or plastic bag.(If the bag leaks, bacteria from the air or surrounding environment could be introduced into the food. Also, the meat may absorb water, resulting in a watery product which will result nutritional and flavour loss.)
Step 2: The bag should be submerged in tap water, changing the water every 30 minutes so it continues to thaw.
Step 3: Once fully thawed (defrosted), open the packet.
Step 4: Rinse defrosted product with water and proceed to cook. Packages (1kg) of meat, poultry or seafood may thaw in 30-45 minutes.
Step 5: Once thawed food must be cooked immediately. Foods thawed by the cold water method should be cooked before refreezing.

For Part Use:-
Since the Seafood & Vegetable packet contains individual frozen pieces, required quantity for use can be taken from the packet and follow the above given instructions. Rest of the quantity in the packets need to be kept in freezer for later use.

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