Frozen Salmon Is Fresher (and Cheaper) Than “Fresh” – Food Expert Explains
Consumers are paying a premium for ‘fresh’ salmon that may actually be older than frozen alternatives, warns food hygiene expert Mark McShane.
Mark McShane, Food Hygiene Expert from Food Hygiene Certificate, has highlighted a little-known truth about supermarket fish counters: frozen salmon is often fresher than the fillets labelled as “fresh.”
“Most wild salmon is flash-frozen within hours of being caught, locking in freshness at sea,” McShane explains. “By contrast, the salmon you see on the supermarket fish counter may have already been frozen and thawed — or it could be several days old after being transported and stored. Frozen is often the fresher and safer choice.”
Why Frozen Wins:
- Fresher: Rapid freezing at source preserves salmon at peak quality, compared with ‘fresh’ fish that may have travelled thousands of miles before sale.
- Cheaper: Frozen fillets can cost up to 30% less than chilled equivalents.
- Longer shelf life: Frozen salmon can be safely stored for months, reducing food waste.
Why Salmon Flesh Isn’t Naturally Orange
Another consumer misconception is the colour of salmon. McShane explains:
- Wild salmon get their distinctive pink hue from eating krill and shrimp, which contain astaxanthin (a natural pigment).
- Farmed salmon would be pale grey without the carotenoids added to their feed to mimic the wild diet.
“People assume that salmon is naturally bright orange, but in reality, it’s the diet that gives it that colour,” adds Mark McShane from Food Hygiene Certificate. “Whether wild or farmed, the key is safe handling and storage, and frozen salmon is one of the safest bets.”
