Why is fish from a supermarket freezer worse than from a fish counter (also flash frozen and thawed)?

Hi,

suppose you have the same type of fish fillet, e.g. wild salmon.

Why is it that the fish from the freezer section of a supermarket is a lot worse (especially juiciness) than the fish from the same supermarket but sold from the fish counter? The fish from the counter is only recently fished ("fresh fish") but also frozen (parasites) and then thawed before offered on the counter (I asked). Yet, the one from the counter is a lot more juicy.

I'm living in Europe, and by law sashimi quality fish must be deep frozen for ~ a day. Yet, the fish quality of sashimi is A LOT better than you would get from the supermarket freezer (dry, poor quality of tissue).

Why is that? A lot longer storage time (months - years?) for "freezer" fish? More thawing and cooling periods before selling (but shouldn't happen?)? Or does it only get "bad" while transporting from the supermarket to your home?

I'm clueless.

submitted by /u/Lilte_lotro
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