Is Farm-Raised Salmon Previously Frozen? Unveiling The Truth

Is all farm-raised salmon frozen? In general, when you visit your local fishmonger, you will often find that the salmon they have on display has gone through a freezing process at some point. Unless you come across a rare and costly option where “fresh” salmon has been flown in overnight directly from the fisherman, the salmon you see is typically frozen before it reaches the fishmonger and is then thawed for display. This freezing-thawing cycle is a common practice within the industry, helping to ensure the availability of salmon year-round and maintain its quality. Please note that this information is accurate as of January 12, 2018, and practices may have evolved since then.

Is fresh salmon previously frozen? This is a common question that arises when discussing the seafood market. Many people might not realize that what is often labeled as “fresh salmon” has actually undergone a process known as fresh-freezing. This process involves freezing the fish shortly after it’s caught and then defrosting it for sale. The reason behind this is to preserve the fish’s quality and nutritional value. By freezing the salmon shortly after catching it, all the goodness it has to offer, such as its flavor, texture, and essential nutrients, can be locked in, ensuring that consumers receive a high-quality product when they purchase “fresh” salmon. So, when you see “fresh salmon” at the fish market, it’s important to understand that it has likely been previously frozen as part of a preservation method to maintain its quality.