Hi read, last night, that Frozen fish has a higher amount of polyamine or something. so am I right in thinking that fresh is best.

Second is it next best / okay to buy fresh and freeze yourself or is that just the same as buying frozen.

Thanks and kind regards john

Also any info on fish canned in olive oil would be very useful as sunflower oil is a avoid

It's the commercial 'flash freezing' that creates higher polyamine levels. Buying very fresh and home freezing is probably better than 'fresh' fish that is a few days old. Fish deteriorates rather rapidly.

Another alternative is canned. You should stay away from avoid oils or get fish packed in water.

Thanks Lloyd - the canned is a problem because of acidity regulators and additives. the only suitable oil that we can find is olive “O” but differing grades - may well preserve our own when caught fresh. kind regards John

as I recall, canned food is also high in polyamine levels.

Well, I'll just have to risk it all because my local market does not have much fresh fish that I would consider safe.  No matter what I think even the canned stuff or frozen stuff must be better than pizza and lunchmeat!

Quoted from jayneeo

as I recall, canned food is also high in polyamine levels.

Yes. Still probably better than three day old fish.

oh yeah...!

We buy wild-caught flash frozen fish.  I've read it is fresher than the fresh you buy at the market that is often (at least here it is) several days old.  The other issue I have is I can rarely find wild-caught fish at my local market.  It is all farm-raised.  So, I've decided the flash frozen is the lesser of the two evils.  Different markets carry different brands of flash frozen--often it is frozen right on the boat.  The way they seal it locks in the freshness, too.  Also makes it really easy for me to keep fish on-hand without worrying about eating it before it goes bad and running to the local grocer daily.  Having it in the freezer is also very convenient and allows us to eat fish more often.  My husband is an A, so we eat a lot of fish.  

Now, when I lived in Monterey, I could go to the wharf and grab real fresh fish right off the boat.  Miss that--but it doesn't get that fresh here.  In a perfect world, it would be fresh--while my world is quite wonderful, it is not so perfect--so, frozen it is.    

When I can get good fresh fish, it tastes better than frozen, but that isn't often...

I usually buy frozen, wild and hope that it is better than fresh farmed.  I know it is easier to handle and keep good.

i'll stick to my frozen or there is no fish. i don't have time or money to run 45 min to the only place i would buy fresh from (and i am told it was frozen before it got there) every other day even. i would not touch the "local fresh" fish with a ten foot pole!. last time i did i took it out of the package at home and it was just mush.  

When I lived in Monterey, I was was a fresh-fish snob.  Now, I've had to learn to live with frozen--they seem to have improved the process over the years and it seems pretty darn fresh to me.  The only thing I will NOT eat frozen is scallops.  Don't eat those often anyway, due to potential toxins in shell-fish, but I used to love them and they must be fresh.  Now I'm yearning for a trip to the coast for some fresh, bay scallops and other seafood delights!    

Great information everyone, and I feel the same-- I do not have the time to travel around town to get fish..

there are foods that offset polyamines...off the top of my head....they are some things like cherries, turmeric....(those do not go well with fish...except maybe curry) and others....maybe red wine(?)....(chilies would be nice, but don't know)...

stop! your making me hungry for curry and i don't have the right fish in the freezer!

Turmeric with coriander seeds is wonderful on fish with red-palm oil, garlic, ginger, onion and a little squeeze of lemon juice--let it reduce out...yum.  Raw red palm oil is not the same as regular palm oil and I occasionally treat myself--while palm is an avoid, I think this is very different...it is really red and it has a distinctive almost spicy flavor.  There was a discussion about this awhile back.  But I just had to make mention of this--I used it on white fish, probably snapper or mahi.  It was my own twist on an African themed recipe I had checked out--but modified to my own taste.  Turned out great.  One could also probably do the same with ghee, butter or some other compliant oil, but the red palm has a wonderful flavor.  

Oooh yummy - I will remember that one... cheers!!