Is it safe to cook and eat fish that has been defrosted than refrozen?

It's generally safe to cook and eat fish that has been defrosted and then refrozen, but there are some things to consider:

Safety:

* Quality: Refreezing can affect the texture and quality of the fish, making it less desirable to eat.

* Bacterial growth: Defrosting and refreezing can allow some bacteria to multiply, particularly if the fish wasn't handled properly during the initial defrosting.

* Food poisoning risk: While not impossible, the risk of food poisoning from properly handled, refrozen fish is relatively low.

Recommendations:

* Always handle fish safely: Defrost in the refrigerator, never at room temperature.

* Refreeze quickly: Once defrosted, refreeze as soon as possible to prevent bacterial growth.

* Cook thoroughly: Ensure the fish is cooked to a safe internal temperature of 145°F (63°C).

* Check for signs of spoilage: Before cooking, inspect the fish for any signs of spoilage, such as a foul odor, slimy texture, or discoloration.

Bottom line:

* Refreezing fish isn't ideal, but it's generally safe if done properly.

* It's best to use defrosted fish as soon as possible.

* If you're unsure, err on the side of caution and throw it away.

Note: This advice is based on general food safety guidelines. Consult a healthcare professional for specific advice about your individual circumstances.