This is the most asked question.
Is fresh fish actually better than frozen?
The answer isn't quite as simple as you might think.
Professionally flash-frozen fish is frozen at peak freshness, helping preserve its natural texture, flavour and quality until you're ready to cook it.
Fish sold as "fresh" may already have spent several days travelling from producer to distributor before reaching the shelf. That doesn't make it poor quality—it simply means "fresh" doesn't always mean "recently caught."
Flash-freezing helps stop that clock.
That's why many restaurants around the world proudly use professionally frozen seafood.
Why does Fish & Food choose flash-frozen?
Consistency.
Every portion of Norwegian salmon we sell is professionally flash-frozen at peak freshness, allowing you to enjoy restaurant-quality fish whenever it suits your family.
It also reduces waste because you only use what you need.
Try this tonight
Bake salmon with olive oil, lemon zest, garlic and fresh parsley at 190°C until it flakes easily with a fork.
Serve with roasted vegetables and couscous.
Simple.
Healthy.
Delicious.
Fish & Food Tip
Instead of asking whether fish is fresh or frozen, ask how it has been handled. Good handling makes all the difference.
