Project number: 2017-179
Project Status:
Budget expenditure: $67,870.00
Principal Investigator: Peter Horvat
Organisation: Department of Agriculture and Fisheries EcoScience Precinct
Project start/end date: 14 Jan 2018 - 30 Dec 2019


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.


1. Develop recipes that address consumer needs - do not smell or use frozen seafood
2. Provide the research (qualitative sensory evaluations) to underpin consumer confidence in choosing and using frozen seafood

Final report

Authors: Sue Poole Carl Paulo Philippa Lyons Paul Exley
Final Report • 2019-10-30 • 928.34 KB


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.

Final Report • 2019-10-30 • 4.94 MB


Which is better… fresh or frozen? When it comes to fish and seafood, everyone says that fresh is best … but is this really true? Sensory testing research shows there is no discernible difference between fresh or frozen fish from a culinary perspective.

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