Fresh vs. Frozen Seafood: What You Really Need to Know

One of the most common questions we hear at North Sea is, “Is fresh seafood better than frozen?” It’s a great question — and one we love to answer, because the truth is, both have their place. As a chef and fishmonger, I work with both every day and understanding the difference can help you make the best choice for your kitchen, your budget, and your schedule.

When you buy fresh seafood from a trusted source, you’re getting fish that’s been expertly handled from the moment it left the water. At North Sea, our fresh fish comes in several times a week — always stored on ice and carefully inspected for quality, texture, and smell. Fresh seafood is unbeatable when you want that delicate, just-caught flavour and firm, clean texture. It really shines in dishes where the fish takes centre stage — think pan-seared halibut, raw tuna, or baked salmon with a squeeze of lemon.

But here’s the secret most people don’t realize some of the best seafood in the world actually starts out frozen. Many wild-caught species are flash frozen right on the boat, sometimes within hours of being caught. This process locks in freshness, nutrients, and texture at their absolute peak. When thawed properly, that seafood can be every bit as delicious and high-quality as the day it was pulled from the water.

Frozen seafood also gives you flexibility and convenience. You can stock up on your favourites — shrimp, scallops, or barramundi — and have them ready whenever inspiration strikes. It’s a smart, waste-free way to enjoy great seafood year-round, without worrying about what’s in season or when your next market trip will be.

So, when should you choose fresh, and when should you go for frozen? Fresh fish is perfect for those simple, clean-flavoured dishes — grilled, roasted, or raw — where the texture and freshness take the spotlight. Frozen seafood, on the other hand, is ideal for recipes like chowders, seafood bakes, curries, or pasta dishes, where the flavour is blended into a rich sauce and texture plays a supporting role.

There’s also a sustainability side to this conversation. Many wild fisheries operate seasonally, and freezing allows us to enjoy those catches responsibly all year long. It helps prevent waste, supports better resource management, and ensures nothing goes to waste. Meanwhile, fresh seafood supports local fishermen and keeps us connected to nearby waters — which is a big part of why we do what we do at North Sea. Both fresh and frozen seafood play important roles in a balanced, sustainable food system.

At North Sea Fish & Farms, we’re proud to offer both. Every item we carry — whether it’s a pristine fillet of fresh cod or a bag of flash-frozen wild pink shrimp — comes from partners who share our commitment to quality, sustainability, and transparency. We handle each product with the same level of care and respect, because we believe great seafood deserves it.

So, fresh or frozen? It’s not about which is better, but which is right for you today. If you’re planning a special dinner, go for something fresh and let it shine. If you’re stocking your freezer for quick, healthy meals, frozen is your best friend. Either way, when you start with quality seafood and treat it with care, you’ll taste the difference — every single time.

If you’re curious to see — or taste — the difference for yourself, stop by North Sea Fish & Farms and have a look at what just came in. We’ll help you find the right fish for your next meal, whether it’s straight from the ice or the freezer.