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One of the greatest challenges for food technologists is to maintain the quality of food products for an extended period. Fish and shellfish are perishable and, as a result of a complex series of chemical, physical, bacteriological, and histological changes occurring in muscle, easily spoiled after harvesting. These interrelated processes are usually accompanied by the gradual loss or development of different compounds that affect fish quality. Fresh seafood has a high commercial value for preservation, and the sensory and nutritional loss in conventionally frozen/thawed fish is a big concern for producers and consumers. This chapter present the effect of Freezing/Thawing and Cooking on the quality of fish.

Freezing / Thawing and Cooking of Fish