Quote:
Originally Posted by FlyingScot
Absolutely--the freeze/thaw cycle breaks down proteins in fish and anything else. Some of the impact depends on the specific fish and your palate. A previously frozen Filet-O-Fish is delicious. But very few sushi eaters would enjoy previously frozen tuna, and (I think) most grilled salmon eaters would notice the downgrade to frozen salmon instead of fresh.
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FDA guidelines which dictate that fish sold for raw consumption be frozen under one of the following conditions to kill parasites:
-4°F (-20°C) or below for 7 days (total time)
-31°F (-35°C) or below until solid, and storing at -31°F (-35°C) or below for 15 hours
-31°F (-35°C) or below until solid and storing at -4°F (-20°C) or below for 24 hours