We often assume that fresh food is better than frozen, but that isn’t always the case, especially when it comes to fish. Chances are, the “fresh” salmon you're buying at your grocery store is close to two weeks old due to the time it takes to transport, distribute, and process the fish, making frozen salmon a better choice than you might think.

These days, many seafoods (including salmon) are flash-frozen right after they’re caught, which preserves them at their peak of freshness and flavor. In most cases, freezing fish doesn't reduce its nutritional content or affect fat-soluble vitamins like A and D, making frozen salmon just as nutritious as freshly-caught salmon.

Frozen salmon is also typically cheaper, has a lower carbon footprint, and can help reduce food waste, since about one-third of all fresh fish sold gets thrown out, according to Organic Ocean. While you can refrigerate fresh salmon for about two days, frozen salmon is good for up to eight months; just thaw it in the fridge overnight before eating.