“When my mom buys a fresh, never-frozen fish product, she does an organoleptic evaluation of it,” says Keith Cox, PhD, and cofounder of Seafood Analytics. “She smells it and looks for discoloration. With frozen fish products, however, you can’t do that.”
Knowing the quality of the fish before it was frozen would be great and, even better, would be tracking fresh fish from catch/harvest through every step of the supply chain. To do this, a calibrated instrument is needed.