Frozen fish, why not?
The Frozen fish is a type of preservation that protects fish from its natural deterioration and can represent a main or secondary dish, rich in good proteins and many micronutrients. To have tasty recipes of fish it is necessary, however, that it is stored at -18°C, does not undergo temperature fluctuations and is externally protected with a layer of ice called glazing which defends it from oxidation.
Very often people are suspicious of frozen fish, but if the cold chain is kept constant, the nutritional value remains intact, unlike fresh fish which alters quickly due to bacteria present in the atmosphere. The fats in frozen fish remain completely unchanged, as do the carbohydrates which undergo very slight changes aimed at improving taste and digestibility while maintaining the original flavor.
Frozen? They also have another advantage, and it is undoubtedly convenience, also because they have a yield of 100%, while fresh products hardly exceed 30%. With frozen products, besides quality guarantee, it is possible to overcome seasonality, thus consuming frozen fish every month of the year and enabling a complete, varied diet with excellent recipes.
