Seafrozen Round Scad

A1: Frozen round scad must be stored at ‑18°C (0°F) or below at all times. Under these conditions, the shelf life typically extends to 18–24 months from the production date, depending on the glazing rate and packaging integrity. For home freezers with automatic defrost cycles, we recommend consuming within 6 months to avoid quality deterioration from temperature fluctuations. Always check the outer carton for the "best before" date and ensure the packaging remains intact without tears or frost accumulation.

A2: The safest method is refrigerator thawing at 2‑4°C: place the fish (still in its sealed bag) on a low shelf for 12–24 hours, depending on size. For faster thawing, submerge the vacuum‑packed fish in cold running water for about 30–60 minutes. Never use hot water or a microwave – these can partially cook the outer flesh, leading to mushy texture and loss of natural juices. Once thawed, cook immediately and do not refreeze.

A3: When properly frozen using IQF (Individually Quick Frozen) or blast‑freezing technology, the nutritional profile (protein, omega‑3, minerals) remains virtually unchanged. However, slow or repeated freezing can rupture cell walls, causing moisture loss and a slightly softer texture upon thawing. To maintain the firm, meaty bite, choose products with low‑glaze (≤10%) and avoid any that show signs of thaw‑refreeze cycles (e.g., large ice crystals, discolouration, or excessive drip loss after thawing).