Frozen Fish Dish To Bust ‘Fresh Is Best’ Myth

8th February 2010, 2:08pm

The British Frozen Food Federation (BFFF) is sponsoring the first ever class to use frozen food ingredients in a competition at the world renowned Le Salon Culinaire International de Londres.

The federation's 'Fish Dish Challenge' will form part of Salon Culinaire's schedule of competitions, to be held in front of a live audience at Hotelympia on March 1.

Open to all levels of chefs from all culinary backgrounds, contestants will have 30 minutes in which to prepare, cook and present two portions of a fish dish using the highest quality tuna steaks supplied by the federation.

Friends of the Sea accredited, the tuna is sourced from sustainable stocks in the Pacific Ocean, and is pole and line caught, then frozen at the peak of its quality.

Judges will include well known industry chefs who will award marks for working methods, culinary skills, presentation, portion size, taste, textures, flavours, timing and temperature.

Innovation Pod

Brian Young, director general of the BFFF, says: "Our Fish Dish Challenge is a sign of changing culinary attitudes. There has long been a perception that frozen is inferior to fresh. But now that the facts are coming to light, the benefits of frozen are clear.

"The fish supplied for the competition will have been frozen at the peak of its quality, with freshness locked into the product. Compare this to fish sold as 'fresh' which can be up to 14 days old by the time it reaches the consumer.

"This class will challenge frozen food stereotypes and bust the myth that 'fresh' is best. We hope that chefs entering the competition will enjoy using the product – and wish them the very best during the competition."

BFFF will be on stand S2346 at the show.

• BFFF is the leading trade association for the frozen food sector. Its mission is to promote and protect the interests of the frozen food industry. Members cover the entire cold chain including large companies to SMEs.

The federation works to increase its influence with Government and develop alliances with outside agencies affecting the success of frozen food. It is involved in a wide range of consultations with governmental departments, covering a diverse set of issues. Membership services include Technical & Legislative; Health & Safety (Environmental and Sustainability); and Trade Enquiry Services. For more details log on to www.bfff.co.uk