Sensory testing of seafood - fresh versus frozen - and development of frozen seafood recipes
The FRDC has developed a range of materials that assist consumer to better understand seafood - seafood user manual, Eyre Peninsula Seafood Guide, flavour wheel, etc. however little material has been developed to address consumer needs on preparing seafood in a way that reduces smell or touching.
In looking at the recipes developed as part of the seafood user manual, many are now dated and do not reflect the current simplified approach to cooking used by Australian consumers.
Some recipe development has been undertaken by the Alaskan Seafood Marketing Institute - and could possibly be used as a base for adaptation to local species.
Final report
There is a strong negative perception of frozen fish amongst consumers, with many considering that frozen product is of inferior quality compared to ‘fresh’ (chilled) fish. The resistance to purchase frozen fish continues, despite modern freezing technology and practices resulting in frozen product that remains as premium quality for longer than chilled fish.
