Nofima scientist Finn-Arne Egeness presented the results of the research during the Nor-Fishing exhibition in Trondheim.
The results show that more and more supermarkets in Europe prefer to sell thawed fish fillets over traditional fresh fish.
"Behind the packages it says that the fish has been frozen. By using thawed fish, it ensures supermarkets have better access to fish year round, shorter delivery time and less wastage."
"At the same time, blind taste tests showed that consumers do not notice any difference if the fish is thawed or fresh. For supermarket chains, frozen fish solves many of the challenges that they have with fresh produce," said Mr Egeness.
For the Norwegian fishing industry, increased turnover of frozen fish products could provide both major opportunities and challenges.
"IT may have consequences for further processing in Norway, as more production of finished goods may be moved abroad."
Results are based on projects financed by the Fishery and Aquaculture Industry Research Fund (FHF).
