What happens to fish that has been thawed and then refrozen?

While it's not ideal, refreezing thawed fish won't make it unsafe to eat. However, it will significantly impact the texture and quality of the fish.

Here's what happens:

* Texture: The freezing process causes ice crystals to form in the fish's muscle tissue. Thawed and refrozen fish will have more ice crystals than initially frozen fish. This leads to a mushy and watery texture that is less appealing.

* Flavor: The repeated freezing and thawing cycles can damage the fish's cells, leading to loss of moisture and flavor. The taste may become bland and less desirable.

* Nutrients: While the fish will still be safe to eat, some nutritional value may be lost during repeated freezing and thawing.

Here's how to minimize damage:

* Thaw in the refrigerator: This method allows for a slow, even thaw that minimizes damage to the fish's structure.

* Use the fish quickly: Once thawed, use the fish within 24 hours to maximize quality.

* Cook thoroughly: Ensure the fish is cooked to an internal temperature of 145°F to kill any potential bacteria.

In short, refreezing thawed fish is best avoided if you want to enjoy the best texture and flavor. It's a good idea to consider using thawed fish in dishes where the texture is less important, like soups or stews.