in healthy omega-3 fats—the very fats that make it tender, flavorful, and heart-healthy. But these fats are also prone to oxidation when exposed to air, light, or long-term freezing.
🔬 What is oxidation?
It’s a natural chemical reaction (like an apple turning brown) where fats break down and change color—often to yellow, amber, or even brownish tones.
This is especially common:
In fatty areas (like the belly or under the skin)
After prolonged freezer storage (beyond 2–3 months)
If the fish was not vacuum-sealed before freezing
✅ Key point: Oxidation affects quality
