Frozen fish offers a lower risk of contamination and spoilage compared to fresh fish. This is mainly due to the rapid freezing process employed soon after catch, which helps to preserve the quality and freshness of the fish. By freezing fish immediately after catch, bacteria growth is inhibited, reducing the risk of foodborne illnesses and spoilage that can occur with fresh fish during transportation and storage.
Additionally, the packaging of frozen fish is specially designed to maintain its integrity and protect it from contamination. The airtight packaging prevents exposure to environmental contaminants, thereby ensuring the safety and quality of the fish. This means that consumers can have confidence in the cleanliness and hygienic standards of frozen fish, making it a reliable choice for those looking to minimise the risks associated with contamination and spoilage.