When you think of seafood, you probably picture fresh fish coming straight off the boat to the restaurant. While this is the case at many of Hawaii’s finest restaurants, there are a lot of kitchens that also rely on supplies of frozen fish to create their dishes. Here’s a look at some of the pros and cons of fresh and frozen fish.

Frozen Seafood

When a restaurant orders frozen fish, they’re able to order larger quantities without worrying about it going bad. In most instances, with help from a creative kitchen staff, you shouldn’t notice a difference in taste or texture. However, frozen fish is not without its cons. When improperly thawed, the filet becomes mushy, and the juices that seep out during the defrosting process cause each cut to lose some of the healthy nutrients. Furthermore, frozen fish may be far older than you imagine—up to three months at least—before it reaches your plate.

Fresh Seafood

When you order fresh fish on a menu, especially right off the coast of Hawaii, you know that the fish was caught no more than a day or two before ending up on your plate. This means the opportunity for spoilage is much lower and the texture of the filet will be exactly as you imagine. Best of all, fresh fish is usually sourced locally, giving you the opportunity to support the local economy while enjoying some of the area’s finest cuisine. 

If you’re looking for a healthy local restaurant to enjoy some of Honolulu’s finest seafood, stop by Heavenly Island Lifestyle today. Their dedicated staff believes that fresh local ingredients are the keys to creating the best meal possible. Their fish tacos, ginger ahi poke, or kale and miso cod are just a few of their delicious fish dishes. Not a seafood fan? They have plenty of great options for every taste. Browse their menu online and call (808) 923-1100 to make a reservation today.