Straits Times reader Vivian Tan wrote in to say that her in-laws recently thawed a piece of cod fish to cook porridge for her eight-month-old baby.
She added that her in-laws intended to thaw the fish, divide it into smaller pieces, then use one piece and re-freeze the rest.
She objected to this as she thought it was not advisable to thaw raw meat more than once. Her in-laws said that all fish are frozen and then thawed to be sold in the supermarket.
She wanted to know the practice by fishmongers/ butchers and supermarkets, and whether fish and meat can be frozen again after being bought from the market. In particular, she asked for the Agri-Food and Veterinary Authority‘s (AVA) take on this and the risk of food poisoning or food turning bad with this practice.
Mind&Body editor Ng Wan Ching finds an answer.
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