If you enjoyed a quick and convenient frozen chicken pie last night, you’ve already experienced one of the benefits of frozen food. With a history that dates back to 3000BC — when the Chinese first used ice and snow to preserve their food — frozen food remains popular today. Here are more reasons why:

1. Bulk buy during promotions: Unlike fresh produce, frozen food can be stored for months. When there are discounts, stock up on your favourite frozen fish or snacks without worrying about wastage! For convenience, look for frozen seafood packed in individual portions to thaw only what you need.

2. Save 15%-20%: Certain frozen meats can be up to 20% cheaper than fresh or chilled alternatives. Cuts used in shabu-shabu, for example, can be half the price. Off-season fruits and vegetables are more affordable when frozen.

3. Fresher than fresh: When fruits and veggies are flash-frozen immediately after harvest, the nutrients are locked in. Unlike fresh produce, they won’t turn yellow or mushy in our weather.

4. Home-style cooking in minutes: Fuss-free frozen meals let you save time on prep, cooking and washing up after a busy day at work!

How long can you keep your frozen food?

• Fresh poultry and lean fish like cod and sole: Up to 6 months
• Fatty fish like salmon and mackerel: 2-3 months
• Cooked fish: 4-6 months
• Processed food like pizza: 1-2 months

Watch out for these signs of spoilage, too:

• Fruits and vegetables: Dull appearance
• Meats: Grey or brown spots
• After defrosting: Gooey or mushy texture

Are you storing food in the fridge and freezer correctly?

Here’s how to avoid falling sick from consuming contaminated or expired items.

• Use insulated cooler bags for perishable food and return home quickly after shopping. Some supermarkets provide complimentary ice packs.
• Never place chilled and frozen food in the car or taxi boot, as it’s not air-conditioned and can cause food to spoil.
• Store food immediately upon returning home. Keep raw meats and dairy goods in the coldest parts of the fridge — the top and back.
• Wrap raw meats in plastic or foil to prevent juices from contaminating other foods. 
• Allow hot, freshly cooked food to cool within two hours before refrigerating or freezing.
• Label food containers with the date of purchase or cooking to avoid keeping items past their expiry.
• Don’t overload your fridge, as this prevents proper air circulation.
• Avoid storing highly perishable items on the inside of the fridge door, as temperatures fluctuate there.
• Clean fridge surfaces regularly with warm soapy water. This will also help you to check for and discard spoilt items.