How fresh is the fish at your grocery store?

To get 50% off your first order of CookUnity meals, go to https://www.cookunity.com/minutefood50. CookUnity connects you with top chefs from across the US, delivering their signature dishes fresh to your door. With hundreds of meals to choose from, there’s something for everyone! 🍪Our delicious Smart Cookie patrons: - James A McCormick 𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆: -Altintzoglou, T, Noestvold B, Carlehög M, Østli J, Egeness, F (2012). The influence of labelling on consumers' evaluations of fresh and thawed cod fillets in England. British Food Journal, 114(11), 1558–1570.https://doi.org/10.1108/00070701211273027  -Hassoun A, Shumilina E, Di Donato F, Foschi M, Simal-Gandara J, Biancolillo A (2020). Emerging Techniques for Differentiation of Fresh and Frozen-Thawed Seafoods: Highlighting the Potential of Spectroscopic Techniques. Molecules 25(19), 4472. https://doi.org/10.3390/molecules25194472 -Hicks D (2016). Seafood Safety and Quality: The Consumer’s Role. Foods 5(4), 71. https://doi.org/10.3390/foods5040071 -Sveinsdóttir K, Martinsdóttir E, Green-Petersen D, Hyldig G, Schelvis R; Delahunty C (2009). Sensory characteristics of different cod products related to consumer preferences and attitudes. Food Quality and Preference 20(2), 0–132. https://doi.org/10.1016/j.foodqual.2008.09.002 -McManus A, Hunt W, Storey J, McManus J, Hilhorst S (2014). Perceptions and preference for fresh seafood in an Australian context. Int. J. Consum. Stud., 38: 146-152. https://doi.org/10.1111/ijcs.12076 -Østli J, Esaiassen M, Garitta L, Nøstvold B, Hough G (2013). How fresh is fresh? Perceptions and experience when buying and consuming fresh cod fillets. Food Quality and Preference 27(1). https://doi.org/doi:10.1016/j.foodqual.2012.05.008  -Peavey S, Work T, Riley J (1994). Consumer Attitudes Toward Fresh and Frozen Fish. Journal of Aquatic Food Product Technology 3(2), 71–87. https://doi.org/10.1300/J030v03n02_07 -Vanhonacker F, Pieniak, Z, Verbeke W (2013). European consumer perceptions and barriers for fresh, frozen, preserved and ready‐meal fish products. British Food Journal, 115(4), 508–525. https://doi.org/10.1108/00070701311317810 -Watanabe M, Suzuki T, Ichimaida K, Hattori T, Ueda, R (2020). Do consumers actually sense that sashimi made from frozen-thawed fish tastes worse than non-frozen one? International Journal of Refrigeration, 111, 94-102. https://doi.org/10.1016/j.ijrefrig.2019.11.031 𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀: -https://ecotrust.org/wp-content/uploads/Fresh-Look-at-Frozen-Fish_executive_summary-1-1.pdf -https://www.globalseafood.org/advocate/electric-company-handheld-cqr-aims-to-crack-fish-health-code/ -https://www.opb.org/news/article/seafood-fish-fresh-frozen-oregon-state-taste-test/ -https://seagrant.uaf.edu/lib/asg/30/ASG-30.pdf -https://www.fao.org/4/v3630e/v3630e14.htm -https://agsci.oregonstate.edu/sites/agscid7/files/snic/planning-for-seafood-freezing.pdf -https://www.eatingwell.com/article/8041755/fresh-fish-may-not-mean-what-you-think/ -https://www.washingtonpost.com/news/voraciously/wp/2018/06/26/buying-frozen-fish-isnt-what-it-used-to-be-heres-what-you-need-to-know/ https://www.mashed.com/1222694/what-the-label-on-your-frozen-fish-really-means/ -https://www.pressherald.com/2018/11/11/fresh-or-frozen-seafood/ -https://www.ecfr.gov/current/title-21/section-101.95 -https://oceans-and-fisheries.ec.europa.eu/system/files/2016-09/eu-new-fish-and-aquaculture-consumer-labels-pocket-guide_en.pdf -https://www.ers.usda.gov/amber-waves/2024/may/u-s-seafood-imports-expand-as-domestic-aquaculture-industry-repositions-itself -https://resources.finalsite.net/images/v1677677402/westhartfordctgov/mjnko1bu5at9njpwuueb/2022FDAFoodCode.pdf 𝗥𝗲𝗹𝗮𝘁𝗲𝗱 𝘃𝗶𝗱𝗲𝗼𝘀: -https://www.youtube.com/watch?v=U_PMnCpaJiQ&pp=ygUTZnJvemVuIGZpc2ggc2NpZW5jZQ%3D%3D -https://www.youtube.com/watch?v=HO8Et9863hU&t=43s&pp=ygUbZnJvemVuIGZpc2ggc2NpZW5jZSBjb29raW5n -https://www.youtube.com/watch?v=yWBy8PZedG4 -https://www.youtube.com/watch?v=dd4WhifAQpo 𝗦𝘂𝗽𝗲𝗿-𝗵𝗲𝗹𝗽𝗳𝘂𝗹 𝗲𝘅𝗽𝗲𝗿𝘁𝘀 𝘄𝗵𝗼 𝗰𝗼𝗺𝗺𝘂𝗻𝗶𝗰𝗮𝘁𝗲𝗱 𝘄𝗶𝘁𝗵 𝗺𝗲 𝗮𝗯𝗼𝘂𝘁 𝘁𝗵𝗶𝘀 𝘁𝗼𝗽𝗶𝗰: -Dr. Christina DeWitt, Professor and Director of the Seafood Research and Education Center, Oregon State University -Jamie Doyle, Sea Grant Extension Faculty, Oregon State University -Chris Sannito, Seafood Technology Specialist, SeaGrant Alaska MinuteFood is created by Kate Yoshida, Arcadi Garcia & Leonardo Souza, and produced by Neptune Studios LLC. Youtube | https://youtube.com/minutefood TikTok | https://tiktok.com/@minutefood_ Twitter | https://twitter.com/minutefood Instagram | https://instagram.com/minutefood_ Facebook | https://facebook.com/minutefood