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Copyright © 2025 Foodies Only
6 Min
27/01/2026
Not all parts of India have access to fresh seafood, while those on the coastal sides cannot do without the fresh catch, the inland often have to rely on frozen food. This article looks at both the fresh and frozen sides of seafood in Indian kitchens. How the quality, availability, preparation, and nutritional factors vary for both. Dive deeper to know more.
Seafood has always been more than just food in India; it is a part of the country’s geography and identity. From the fisherfolk of Kerala and Bengal to the bustling fish markets of Mumbai and Chennai, freshness has long been a matter of pride. But as India’s cities grow and refrigeration improves, frozen seafood has made its way to inland and entered urban kitchens. It is offering a bridge between the coast and the plains, giving inland households access to prawns, pomfret, and surmai that once required a coastal address.
But one often wonders if frozen seafood is as good as fresh. The truth is, both fresh and frozen seafood can be good, but it highly depends on how they are handled. The moment a fish is caught, its quality starts changing. In coastal towns where the catch-to-kitchen happens in hours, the freshness remains intact. But if the same fish travels hundreds of kilometres without proper cold storage, it might turn bad and lose its freshness. But the frozen versions, which are flash-frozen within hours of catch, may actually retain more nutrients and taste. Read this article to understand the process of freezing and see if freshness wins over frozen or the way around.
Fresh seafood is only as good as the journey it takes. Coastal cooks in Goa or Kochi often buy directly from the morning auction, ensuring the fish still smells of the sea. In contrast, by the time that same fish reaches Delhi or Jaipur, it has travelled overnight in ice, losing moisture and texture. On the other hand, if the fish are flash-frozen right after the catch, it seals in quality by preventing bacterial growth. Thus, for everyday cooks far from the coast, frozen seafood can offer a cleaner, safer option without compromising flavour.
India’s 7,500-kilometre coastline naturally favours coastal cooking traditions, from spicy Mangalorean curries to tangy Bengali maacher jhol. However, inland cities now also have their own seafood scenes because of the advanced logistics and demands from hotels and chefs. Frozen prawns, basa fillets, and squid rings are now supermarket staples in many inland cities like Pune, Hyderabad, and Lucknow. For these kitchens, frozen seafood is not a shortcut but a necessity, which also expands the regional menus, which were once limited and relied only on freshwater fish like rohu or catla.
The way seafood is cooked affects how much freshness really matters. For grills, fries, snacks and dry masala dishes, fresh fish brings the best texture out. For curries, stews, or biryanis, frozen varieties often work just as well because sauces cover up for the minor texture changes. The trick is to thaw gently; ideally, overnight in the refrigerator, and avoid microwaving, which toughens the meat. Indian coastal cuisines tend to use whole fish, while urban kitchens prefer cleaned and cut pieces, which is a shift because of convenience rather than tradition.
Many people assume frozen seafood is less nutritious. In reality, freezing preserves protein, omega-3 fatty acids, and minerals effectively. What truly impacts health is handling, as improper thawing or refreezing can reduce quality. Fresh seafood can spoil quickly in India’s heat if it is not stored below 4°C. In that sense, frozen seafood may actually be safer for inland areas. Always check packaging for FSSAI approval and avoid products with excess frost or ice crystals, which indicate poor storage.
There is also an environmental layer to this debate. Coastal overfishing and waste are growing problems, and frozen seafood helps balance demand by reducing spoilage and expanding distribution. Many Indian brands now focus on sustainable sourcing, working with local fishermen and using eco-friendly packaging. Choosing responsibly caught seafood, fresh or frozen, ensures that this rich tradition survives future generations.
In the end, the choice between fresh and frozen seafood depends on where you live and how you cook. Coastal kitchens will always celebrate the thrill of the morning catch, that glistening pomfret straight off the boat. But inland cooks, with their freezers and air fryers, are creating their own seafood stories that are equally flavourful and far more practical. Fresh or frozen, what matters is keeping the seafood right: storing it right, cooking it thoughtfully, and savouring the taste of India’s many seas and rivers.
