Frozen fish - this is the fish that has been cooled to -6 °, -8 ° or even lower, if required by the characteristics of the product. You just need to store it in the freezer until the moment when you decide to cook a fish dish. The peculiarity of frozen fish is that it can be stored much longer than chilled fish. Frozen fish retains nutritional value due to the fact that when stored under the influence of low temperatures, most of the moisture inside turns into ice. The main thing here is to properly defrost the fish before cooking. No need to put it under a stream of hot water, the fish will lose all the juice and partially boil. It is best to defrost it in a natural way. Many species of fish glaze, that is, cover the surface with a light layer of ice. This prevents drying out and also makes it difficult for air to flow. So it retains almost all of its nutritional and beneficial properties, supplying your body with a complete set of essential elements.