What is flash freezing?
We get this question a lot, and the answer explains why “fresh” fish is often inferior The benefits of flash-freezing might best be summed up by the following observation: a fresh-caught fish is like a melting ice cube, its quality can not be improved, only maintained. And as Jane Brody, nutrition columnist for The New York Times once wrote, “The freshest seafood is that which has been frozen shortly after harvest and remains that way until cooked.” Flash freezing is an accelerated process in which fish are frozen immediately after theyre harvested. It uses ultra-low temperatures to freeze fish solid in a matter of seconds. In fact, flash-freezing allows fish to be caught, processed, and frozen solid in a matter of hours, not days. By minimizing the timeframe between harvest and production, flash-freezing captures our wild Salmon, Tuna, Sablefish, Shrimp, Scallops, and King Crab at their peak of perfection. We hold our flash-frozen fish at a constant -10 F, and then pack it in dry ice
• Our food items are vacuum-sealed and “flash frozen” in their own airtight packages. Flash-freezing is a revolutionary process of quick freezing (usually within seconds). This locks in all the flavors, juices, vitamins and minerals and allows the products to keep perfectly for long periods. Each product is held in this condition until it is thawed, ensuring that it will be just as fresh as when it was frozen. • “Flash” freezing means International Entrees uses sophisticated, ultra-low temperature freezers to freeze their cuts immediately after they are individually vacuum packed. This quick freeze process is absolutely essential to maintain the flavor and texture of International Entrees’ fine food products. International Entrees’ “flash freezing” technique ensures that there is no deterioration in the quality of the product you receive.
I keep reading over and over in multiple message board posts about the concept of flash freezing. Actually, I read that people are doing it but not what it is exactly, how you do it, or why you want to do it. So after being frustrated for longer than necessary I decided to just look it up. Thank goodness for the internet. I don’t know what I would do without it in cases like these. Here is the low down on what I found out about flash freezing from the various sites I visited: • Flash freezing just seems to be a fancy name for freezing food. The technique is a tad different but its the same concept. The key is that the items freeze individually rather than sticking together. • Any raw food can be easily flash froze – fruits, veggies, meats. • The key is to use a cookie sheet and put the items in a single layer. For example blueberries. You wash and thoroughly dry the berries then you put on a cookie sheet making sure to cover the sheet but not cover up the berries. Then you freeze and o
