I would like to know how frozen Fish, Chicken and Beef nutritional value compares to fresh. I like frozen fish because of the convenience over fresh fish.
The key thing to remember is that any living organism begins to decay once it's been removed from it's nutrient source and killed. So when we're talking about fresh fish vs. frozen fish, the nutritional value is directly related to how long the fish has been dead before it's been consumed or frozen. Obviously the very best scenario would be to live on a lake or river that you can catch your fish and then cook it immediately. But that simply not a reality for most of us, so we are left to consume our fish from stores and restaurants. I saw a documentary on Whole Foods where the reporter went all the way to Alaska to check out the origin of Whole Foods' salmon. Whole Foods literally has a dedicated inspector at the fish market that hand picks the very best fish out of the catch and those fish instantly go on ice for shipping. All the fish that didn't get picked are then made available to the rest of the buyers for inspection. And the process repeats itself until the only fish left are the worst ones that are purchased by buyers at the lowest possible price. In terms of fresh vs. frozen, if you're into making sushi, then you definitely want your fish previously frozen because the freezing process kills any parasites, so in that case freezing is actually better for your health. The bottom line though, is that no matter whether your fish is fresh or frozen, you never want to buy cheap grade fish. There's a reason why it's cheap, and if you really knew why, you'd probably wish you were never told.