When you buy fish in your life, if there are no fresh live fish, frozen fish is our first choice. But people may wonder whether the nutrients in frozen fish will be frozen out?
In fact, in real life, freezing is a very common storage method. There are generally several methods for fish storage. One is fresh live fish. Transported in the water. Everyone likes this kind of fish very much. And fresh live fish has the highest nutritional value.
If the journey is short and fresh live fish cannot be delivered, the second method is to freeze fresh fish such as shime saba frozen. This method uses ice storage around the fish. Its principle is to prolong the stiff period after the death of the fish so that the cells of the fish enter a dormant state for a short time, which plays a role in preserving freshness.
Its taste is very close to that of fresh live fish, so this fish is also recognized by everyone. With this storage method, it can only be stored for a few days, and the limitation of time brings great inconvenience to remote areas. Then there is a third storage method: frozen fish.
What everyone cares about most is whether the nutrition of frozen fish is gone? How different is it from fresh fish, should we eat it often? Sometimes freezing will not affect the nutritional value. Frozen fish is definitely different from fresh live fish. But if there is no fresh live fish in the market and you really want to eat it, then you have to buy frozen fish.
Everyone should understand that the taste of frozen swai fish is definitely not as good as that of fresh live fish. If you are very picky about the taste, you should not buy frozen swai fish for the time being, if there is no fresh live fish.
Frozen fish, made by the direct supplier of frozen goods, is not as good as fresh live fish in terms of taste, and there is a certain gap in nutritional value from fresh live fish.
Because frozen fish loses some nutrients after being frozen. Its principle is that the myofibril moisture of fish meat forms ice crystals when it is frozen, but there is no way to polymerize with protein molecules when it is thawed, and it cannot be completely absorbed back into the fish. The loss of this juice is accompanied by the loss of a small part of soluble protein, salt, vitamins and other water-soluble nutrients in the fish.
However, this loss does not affect the core nutritional value of fish. You don't have to worry about the difference between the nutritional value of frozen fish and fresh live fish. Because the nutritional value of fish is determined by the type of fish.