Click here to visit the EUFIC Homepage
Food Safety & Quality
Food Technology
Food Risk Communication
Health & Lifestyle
Diet-Related Diseases
Consumer Insights
Food for thought
EU initiatives
In the spotlight
Energy Balance
Multimedia Centre

This website is certified by Health On the Net Foundation. Click to verify. This site complies with the Health on the Net Foundation Code for trustworthy health information:
verify here.

Frequently Asked Questions

What nutritional differences are there between fresh, tinned, smoked and frozen fish?

The omega-3 fatty acids in frozen fish are found to degrade over time, with the extent of which depends upon the initial quality of the product, the conditions for freezing and the storage temperature (the best results are obtained with a storage temperature at or below –30°C, for a storage time of between 6 months and 1 year). The fatty acids in tinned fish degrade far more slowly.

In tinned foods, some loss of vitamins is observed, due to their diffusion in the liquid, and to the sterilisation temperature. But overall, their nutritional quality remains very high.

As regards smoked fish, particularly those of the salmonid family (e.g. salmon), the smoking process does not incur any degradation of the fatty acids. Degradation, if it occurs, would be attributable to the quality of the raw material, the preservation method and problems in keeping the food properly refrigerated and frozen. Some smoked fish, such as kippers, have a high salt content (necessary to the process and for preserving the fish).

Source: IFN


The European Food Information Council (EUFIC) is a non-profit organisation which communicates science-based information on nutrition and health, food safety and quality, to help consumers to be better informed when choosing a well-balanced, safe and healthful diet.

Read more
This site was last updated 26/05/2016
View all search results