Fresh vs Frozen

Why Wild For Salmon stands by the quality and taste of once-frozen seafood.

“The freshest fish is sold frozen, unless it comes from local waters.” - Jane Brody, Health Columnist for the New York Times

At Wild For Salmon, you will find almost all of our seafood products are once-frozen, or flash-frozen shortly after catch. Our salmon and wild seafood products are carefully handled, chilled and frozen within hours of harvest in order to offer peak preservation of flavor, texture, color and nutritional content. Seafood freezes exceptionally well as nutrients found abundantly in fish such as protein, essential minerals and vitamins A and D are unaffected by the freezing process. You’ll never taste Alaska seafood this fresh, unless you get it right off the boat!

Often a surprise for many of our customers: the "fresh" fish found in most fish markets is very rarely the peak quality that the name implies. Fresh fish frequently rests in display cases for hours or days before purchase, exposing your seafood to air and light, fostering the growth of bacteria which can quickly spoil delicate fats such as Omega 3s. Also, you can never be certain with previously-frozen product: how long it has been thawed, how long after it was caught until it was frozen, or if it had been thawed or refrozen one or more times before. Wild For Salmon strives to make harvesting, processing, and transportation as transparent as possible. This allows our customers to make the most informed decisions throughout the often-confusing seafood buying process.

Lastly, but certainly not least, frozen seafood allows for a much more sustainable and earth-friendly option to reach your plate. Air-freighting thawed salmon results in substantial increases in environmental impact. Container ships are still the most efficient and carbon-friendly way to transport frozen food. Wild For Salmon is proud to use this method of slow-shipment to offset our carbon footprint while transporting our salmon from our processor in Alaska, to our storage facility in Seattle, WA.

To learn more about this important topic:

http://green.blogs.nytimes.com/2011/05/03/when-fresh-fish-is-really-frozen/

http://www.huffingtonpost.com/2009/12/03/one-reason-frozen-fish-is_n_377541.html

http://www.dailymail.co.uk/health/article-2937320/Is-frozen-food-actually-better-fresh-Keeping-ingredients-ice-preserves-vitamins-minerals-experts-say.html