Finest Frozen Fish

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What Is It

Frozen Fish Direct manufactures the finest frozen fish to the highest quality standards.They are fresh, quick-frozen and flash-frozen to lock in the same freshness and taste as if you just pulled them off the boat. The fish arrives in the temperature-controlled supply chain to the UK and is flash-frozen within hours of catching. Modern freezing technology can preserve nutritional value and keep the quality high with fish.

Also, the finest frozen fish are priced significantly less than the fresh ones, because their shelf life reduces consumer risk and company costs. This is why we were able to offer a superior frozen product that is less expensive and enhances our customer’s overall experience, while also offering them choices in how they purchase their seafood. Our customers expect to buy high-quality fish and with the best selection possible. Freezing fish does not destroy its quality and nutritional value, as the process is carefully controlled. Our system allows us to have more control over the freshness of our products, so we can ensure they are always of high quality.

Processing

The range of frozen seafood is available in whole, gutted, fillets, steaks and portion pack produced under the highest quality control procedures. All fish is individually and professionally inspected and graded according to strict European Commission quality standards. This guarantees consumers the finest products available on the market. The primary goal of freezing fish is to minimize the loss of quality caused by enzymatic degradation and dehydration. The three measures to freeze fish include quick refrigeration and holding, immediate freezing, including cold storage. When fish are frozen inappropriately, structural stability can be damaged due to enzyme loss, changes in texture, even dehydration. The rapid freezing and holding of fish are carried out at temperatures between 2°C and -2°C (36°F and 28°F) directly after harvesting.Fresh fish from North Atlantic waters, frozen while at peak quality, are delivered to the factory by refrigerated truck. A large-scale freezing plant capable of packaging up to 1 million pounds per day is used to achieve economical production. After initial freezing to -13°F (-25°C) within 15 minutes of delivery, the product is held at -13°F for two hours during a period called “quick-freezing”. This holding step halts further biochemical deterioration while sublimation occurs.

The frozen fish product is carefully harvested to ensure full quality and then packaged in a smartly designed polyethylene bag with a water vapour barrier that prevents freezer burn. Freezer Burn is the deterioration of the product due to loss of moisture (a whitish, frost-like discolouration) or altered flavour and smell due to air contact. It can be prevented by designing packaging materials to prevent access of air during freezing.

Benefits

Freezing is a technique that has been in existence for thousands of years. It is a natural process which does not require the use of preservatives to extend the shelf life of fish and seafood, enabling producers to provide high-quality fish and seafood all year round.
Our fish and seafood products are unique in that we use the most advanced freezing techniques to freeze fish and seafood at its most optimal moment of freshness, ensuring maximum flavour and texture.

What’s more, our expertise lies in sourcing the finest varieties from around the globe. We use only the finest fish sourced from sustainable sources. The fish is then prepared to our exacting specifications before it is flash-frozen to lock in freshness and quality. We take the utmost care in handling and processing frozen fish and seafood. Our strict quality control procedures help ensure complete traceability of all products at all stages, guaranteeing best practice at every stage of production. Also, freezing fish and seafood allows you to use as much or as little as you want reducing waste. And, buying frozen fish and seafood can be up to 25% cheaper than fresh.

Why Choose Us

Frozen Fish Direct are the experts for the best-frozen fish and seafood all year round. We source fish and seafood from all around the world, considering local sustainability, the welfare of the people who catch them and care for them through our sustainable fishery projects. Our dedicated Fish & Seafood Department offers an extensive range of world-class frozen fish and seafood. We deliver everything from farmed salmon fillets in tomato sauce to hake fillets on ice. Our packaging is efficient, transparent and recyclable – our design tells you what you need to know about the quality and origin of the product. We have our production facility where we freeze fish on-site to ensure optimum quality, and it is all transported and stored in temperature-controlled freezers for every aspect of the chain is subject to rigorous checks. Indulge in top quality and consistency, on a budget that you can afford—whether it’s for business or home meals. Every one of our products is made from the highest quality ingredients and uses the most advanced freezing techniques to ensure they remain as delicious today as when we first created them.

Nutrition Facts

Our finest frozen fish are cholesterol-free and loaded with omega-3 fatty acids, making them an excellent way to fuel your body for optimal health. Fish is beneficial in the prevention of heart disease, cancer, diabetes and Alzheimer’s disease. Plus, frozen fish such as salmon is an affordable way to add flavour and variety to your meals. Fat content in a 3-ounce serving of typical fish and shellfish:

High Fat- 10 grams or more Sardines, Mackerel, Herring, Salmon
Medium Fat- 5 to 10 grams Bluefish, Rainbow trout, Catfish, Swordfish
Low Fat- 2 to 5 grams Halibut, Tilapia, Mussels, Oysters, Ocean perch, Pacific rockfish, Chum and Pink Salmon
Very Low Fat- less than 2 grams Haddock, Cod, Crab, Clams, Flounder/sole, Lobster, Hake, Scallops, Shrimp, Tuna, Mahi-mahi, Pollock,

FAQs

Is frozen fish as good as fresh fish?
Frozen fish is frozen within 3 hours of being caught which is better than most fresh fish in the shops. They are caught, iced, and transported to the retailer. It is then shipped by aeroplane and trucked to your local store. With the technology used today, frozen fish takes the worry out of how fresh the fish you are eating is.
How to defrost frozen fish?
A fast but very common way to defrost fish is using cold water. The fish should be kept in a sealed plastic bag for protection and taste retention and immersed in water until it has been defrosted. Put in a container at the bottom of the refrigerator to thaw, separate from all ready-to-eat meals. Keep in the fridge until thawed.

But the easiest way is to thaw fish using the microwave. Consider placing fish in a microwave-safe plate to catch drips. Microwave for half the time allocated and then switch the fish over so the leanest parts of the fish are in the middle. Fish that has been defrosted using the microwave must be cooked instantly.

Why freezing is required?
Fish parasites such as Anisakis larvae are a problem in certain species of wild fish including salmon, herring, cod, and other fish species including monkfish. As well as being unsightly, if eaten alive, Anisakis larvae can cause human illness or allergic reactions in some people. Illness can include abdominal pain and nausea. Cooking will kill the parasites. But freezing provides an alternative process for killing any parasites that may be undetected in fish and fishery products and that are not cooked before consumption.
What are the fish freezing requirements?
Freezing criteria extend to all food businesses that sell fish and processed seafood products, including the supermarkets, restaurants, and fish distributors. This would be to protect customers from any adverse consequences caused by pathogens that are naturally found in fish. Through food hygiene regulations, some fishery items designed to be consumed raw must be frozen before consumption. These involve sashimi, sushi and cold-smoked fish.
Treated products where the procedure does not eliminate all fish parasites are also included.
Why freeze fine fish?
We believe freezing fish soon after it is landed gives you a better experience than eating fresh fish and maybe kept chilled for up to a week. The frozen fish will give you the same eating experience as buying fish at the quayside and eating it straight away.