What is the best-quality seafood — FAS, previously frozen or fresh?
The answer depends on so many variables that it’s better to train your eyes and nose to judge quality. Product quality depends on the species, the distance it had to travel to the store, how soon after harvest it was frozen and what temperature it has been kept at since harvest. Ideally, fish that is going to be frozen should be processed into its final form and frozen as quickly as possible under sanitary food handling conditions to as low a temperature as possible. The freezing and storage temperature should be a minimum of 0 degrees F and preferably minus 20 to minus 30 degrees F. Ideally, fresh product is handled properly from harvest throughout the distribution process and kept at 32 degrees F. The shelf life varies by species and handling. New England groundfish, for example, that is good quality and held at 32 degrees F should be fresh for 14 days.
