Flash Freezing

Flash freezing is a modern freezing process that uses cryogenic temperatures to freeze products at an accelerated rate. The process uses advanced technology to push extremely cold air across a product at high speeds, freezing it solid as quickly as possible. Most products are then immediately vacuum-sealed to maintain this status until they are defrosted. This results in frozen items that, when thawed, are just as fresh as the day they were frozen.

Flash freezing is widely used across the seafood industry to preserve shrimp, scallops, fish, and more. Almost all commercial fishermen immediately flash-freeze their catch after cleaning to lock in flavour and preserve shelf-life. In fact, the FDA guidelines for selling any fish intended to be eaten raw require a deep freeze in sub-zero temperature for an extended period of time to kill off any parasites so the fish is fit for consumption.

Flash-freezing has a number of benefits that make it better for consumers, the seafood community, and the environment:

• Better quality. 

Much like a melting ice-cube, the quality of fresh seafood begins to decline as soon as it touches fresh air. Flash-freezing at sea captures fish in their freshest state to preserve the ideal taste, texture, nutrients and appearance. In fact, flash-frozen fish are virtually indistinguishable from a same-day catch!

• Food Safety.

The ultra-low temperatures used in flash-freezing effectively kills harmful bacteria. In fact, the FDA requires that fish intended for raw consumption – those used in dishes like sushi or ceviche – must be frozen first to kill parasites.

• Longer Shelf-Life. 

Fish that are flash-frozen and vacuum sealed can maintain their freshness indefinitely. This means buyers can fill their own freezers with all of their favourites and never stress about spoiling!

• Less Waste.

A staggering amount of fresh food products are wasted by retailers each year. Stores are forced to dispose of fresh products that aren’t purchased in a matter of days after reaching the shelves. In contrast, products that are flash-frozen can be stored for much longer or even shipped to other locations to cut down on food waste.