The fish to be preferred is fresh , caught and small in size . Despite having nutritional characteristics that are not too different from the frozen one, it has a unique texture and flavour. It is necessary to underline how often what we find in the supermarket counters described as fresh actually has a few days of "life". In fact, it is necessary to consider, especially for those who do not live in marine areas, the times of transport, distribution and processing of the food.
As far as frozen fish is concerned, if freezing, cold storage and subsequent thawing are performed correctly, they allow minimizing changes in the appearance, structure and flavor of the fish. On the contrary, if the various steps have been done badly, the brightness, colour, texture and flavor of the fish will be heavily conditioned.
In any case, if you decide to buy the latter type of food, it is essential to carefully observe the packaging and make sure it has not been torn or tampered with in any way; it is also necessary to pay attention to any ice crystals that may form inside the package or, even, to the spots or even discolored parts on the fish itself: these are signs that the freezing or conservation process has not been carried out in an optimal manner .
Doctor Pietro Senette – Nutritionist
