Why choose frozen?

Several scientific studies have concluded that frozen fish products offer excellent quality, and often much better quality than fresh fish. When fish is frozen while it is completely fresh, it will maintain its nutritional peak, locking in the vitamins and minerals, while fresh fish will gradually decline during its shelf-life. The bacteriological degradation process that influences the structure and texture of the meat is stopped at freezing. Tainted and malodorous fish products are thereby avoided, and the high quality is retained at its best. Frozen fish is also less price-sensitive to the seasons and availability, offering better value for money to customers.

Frozen fish is rarely wasted

Compared to fresh food, 47 % less frozen food is wasted, a study by Sheffield Hallam University concludes. A typical British household wastes 10.4 % of the fresh food and 5.9 % of the frozen food it purchases. The greenhouse gas emissions associated with frozen food are therefore lower, as less energy goes into the production and packaging, etc. of food that is wasted. The study furthermore examined various different types of food waste, and found that frozen fish products are particularly rarely wasted, with only 6 % of the households ever throwing them away, compared to the 51 % of households throwing frozen food away in general. In contrast, 80 % of the households throw away fresh dairy and vegetable products on a weekly basis.

Greenhouse gas emissions are further reduced in the frozen food supply chain, where waste is produced further up in the value chain than for fresh food. Therefore this waste can be reused or recycled, rather than being sent to the landfill. At Royal Greenland, fillets that do not meet the company’s quality standards are made into bits and pieces that are used in the production of various different ready meals, including mince and soups.