The legal definition of "fresh" and "frozen" is also rather interesting; not sure about Australian regulations, but in the US food can be "chilled" to -4C and still be called fresh and not frozen. I do agree with BD1959 that the pervasive use of preservatives in "fresh" food is far worse in terms of nutrition and health impact than frozen. Most frozen fish is higher quality than fresh fish, for example.

Now if QF starts serving oysters in F, I'll start to worry.