Though your fish might be labeled as “fresh”, the chance it was previously frozen and thawed (potentially multiple times) before you purchased it at the store are quite high. While your initial instinct might be to assume that fresh tastes better than frozen, we’ve got evidence to debunk that myth. Ecotrust teamed up with researchers at Oregon State University to conduct blind taste tests
of salmon, black cod, albacore, and scallops to determine if people could tell the difference between high quality flash frozen and fresh fish. Turns out they could! In most cases, participants preferred flash frozen! Notes such as “good, clean, and almost buttery flavor” were used to describe the flash frozen scallops. Others described the flash frozen salmon as “tasting like it was recently caught fresh out of the ocean.” More than 50% of individuals said the flash frozen cod was “above average or excellent” and the fresh cod was “average or poor.” Further, the research team wanted hard numbers to back up these claims, and that’s exactly what they got. Scientists can measure the quality of fish by running an electrical current through the fillet, resulting in what is called the Certified Quality Number, or CQN. This works because as the flesh deteriorates, cell membranes in the fillets become leaky and conduct less electrical current. When comparing the CQNs in their study, researchers found the flash frozen cod measured at 80 with fresh only measuring at 15, while flash frozen salmon measured at 79 and only 20 for fresh. Also read
about TFF Research Director Chris Anderson's blind taste tests of farmed vs wild!