Why choose frozen seafood ?

It’s a common misconception that frozen seafood is not as fresh as seafood that has never been frozen. ?However, ?we know that the process to offer quality, fresh seafood is delicate and often inefficient. ?the best way to offer consistently high-quality products, while avoiding the inefficiencies of the fresh supply chain, is by offering flash-frozen products.

Different from regular freezing that takes hours to gradually lower the temperature until reaching the freezing point, flash-freezing takes only minutes. This technique prevents ice crystals forming in the cells, which is a sign of damage to the cell structures, and reduces the quality and taste once it is thawed. It also preserves the integrity of the item by stopping the decomposition process, effectively freezing the item in its freshest state.

Flash-Frozen vs. Fresh

From ocean to table, the decomposition process starts immediately at sea, and continues until the product is either frozen or cooked. To delay this process as much as possible, fresh seafood is put on ice after being caught and stays on ice during transport before arriving to your hands. This process can take days or even weeks for “fresh” fish. On the contrary, flash-frozen seafood is often frozen within hours of being caught, stopping the decomposition process quickly. When properly thawed, flash-frozen seafood has the same taste and texture as if it were still hours from catch.

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Benefits of Flash-Freezing

Flash-Freezing preserves the cells integrity when the product is at its freshest point and ensures a much smoother thawing process that, if done right, will maintain the quality and nutritional value of the product from the moment it was frozen.

Our flash-frozen products ensure maximum freshness preservation and will keep that way until you’re ready to use it. We offer some tips below for working with frozen seafood to help you get the best flavor and texture from your frozen seafood products.

?Tips for Handling Frozen Seafood

DOs :

1.Keep products frozen until you are ready to use them.

2.Remove from bag and defrost under refrigeration for 4-6 hours or until fully thawed.

3.Pat dry any excess moisture before use.

4.Use products within 24 hours of thawing.

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DON’Ts:

1.Don’t leaving soaking in water.

2.Don’t thaw in the bag. It will soak in its own moisture affecting the texture.

3.Don’t refreeze. Decomposition resumes when thawed, and regular freezing will damage the cells by forming ice crystals or “freezer burn.”

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