Innovative Thawing Techniques to Retain Fish Quality and Nutrition

In recent years, the shift towards healthier lifestyles has encouraged people, especially in India, to include more nutritious options in their diets.

- K. Revathi, A.AniAshinaand P. Karthickumar*

Introduction

Fish, rich in omega-3 fatty acids and essential nutrients, has been promoted globally for its benefits to heart and brain health. Doctors and nutritionists often advise consuming fish at least twice a week. However, in many parts of the world including India fish consumption remains lower than recommended, partly due to myths and misconceptions, particularly about frozen fish.

A common belief is that frozen fish is less fresh, less nutritious, or made from leftover parts. In truth, when handled and packaged properly especially through modern techniques like vacuum-sealing frozen fish can retain its nutritional and sensory qualities. But a critical step that determines the final quality of such fish is thawing the process of safely bringing frozen fish back to its original state. Proper thawing not only maintains texture and taste but also ensures food safety.

Understanding Thawing Science

Thawing may seem simple, but it’s a delicate process. Unlike freezing, which often happens quickly with the help of cold air or blast freezers, thawing requires heat to pass gradually from the outer surface to the core of the fish. Water formed during melting doesn’t conduct heat well, which means if done incorrectly, parts of the fish may become too warm while the center remains frozen. This can result in texture changes, moisture loss, spoilage and microbial growth.

Traditional Thawing Methods in India

• Air Thawing: Common in small fish markets and household kitchens, this method involves leaving fish at room temperature. It's low-cost but slow, uneven, and can lead to drying or bacterial contamination.