Freshly Frozen Seafood

How Fresh is Fresh? Let's break it down.

Most seafood? It’s been frozen, thawed, maybe frozen again. That funky smell in your kitchen and underwhelming meal? That’s the giveaway.

At Fulton, we do it differently. We flash-freeze our seafood, just once, at peak freshness. So when it hits your kitchen, it’s thawing for the first time. The result? Clean flavor, pristine texture, no fishy aftertaste. Most “fresh” fish at the store? Already 2–3 weeks old. Ours is frozen at peak freshness, shipped frozen, and handled with care—straight to your door.

Is it just as healthy as fresh seafood?

When handled properly, frozen fish can offer more health benefits than fresh seafood, as freezing at peak freshness preserves key nutrients. Freezing at subzero temperatures prevents spoilage without compromising proteins, healthy fats, vitamins, or minerals. Both fresh and frozen seafood provide similar health benefits, such as omega-3s and high-quality protein, so the key is choosing the highest quality seafood, regardless of its form.

Is it just as healthy as fresh seafood?

When handled properly, frozen fish can offer more health benefits than fresh seafood, as freezing at peak freshness preserves key nutrients. Freezing at subzero temperatures prevents spoilage without compromising proteins, healthy fats, vitamins, or minerals. Both fresh and frozen seafood provide similar health benefits, such as omega-3s and high-quality protein, so the key is choosing the highest quality seafood, regardless of its form.

What else should I know?

What about buying it fresh and freezing it myself? 

Your freezer’s great for ice cream, but seafood this premium deserves better. We blast-freeze (also known as super freezing) at -40°F (or colder), the same ultra-low temperature sushi chefs trust. That locks in texture, taste, and nutrition—without cell damage or freezer burn (it literally takes just minutes for us to freeze that fresh fillet!. )Fun fact: The FDA recommends this same method for sushi-grade seafood. That’s why ours is Sushi & Sashimi Grade—with a transparent supply chain and one thaw: yours.

Is it just as healthy as fresh seafood?

When handled properly, frozen fish can offer more health benefits than fresh seafood, as freezing at peak freshness preserves key nutrients. Freezing at subzero temperatures prevents spoilage without compromising proteins, healthy fats, vitamins, or minerals. Both fresh and frozen seafood provide similar health benefits, such as omega-3s and high-quality protein, so the key is choosing the highest quality seafood, regardless of its form.

Fulton Fish Market. Always On Hand. Always in Season.

Frozen seafood means no season limits, no food waste, and no last-minute store runs. Just the world’s best seafood, ready when you are to turn dinner into something special. Different species hit their peak flavor at select times of the year. We select and freeze this fish for you to enjoy.

Why is Fulton's seafood better than other frozen seafood?

Low quality frozen seafood is not because it's frozen but because it's frozen and/or stored incorrectly or with low quality methods, frozen/ thawed multiple times and most importantly because it's often low quality seafood that is selected for freezing. While others focus on cost savings throughout the chain we focus on quality. Our experts source and select the world's finest seafood and blast freeze this for you to enjoy.

Why is fresh fish often considered superior?

For many years it was! Fish was caught during long multi-week trips and fish caught on short trips was fresher and did taste better. Trust us, as a 200+ year old fresh seafood market we know. But today, if you're not catching it yourself, expertly sourced freshly frozen seafood, handled correctly from catch to your freezer, is almost always the better option. We all know how the "fresh" fish display looks at the end of the day.

Why don't you freeze all of your seafood?

Like anything else, there are exceptions to every rule. Some seafood, like uni and sturgeon roe, are too delicate to freeze. In the case of items like oysters, freezing kills the oyster, which means it can't be consumed raw. On the flip side, there is some seafood that degrades so quickly that it is almost only available frozen or treated with preservatives (like shrimp).