Clean Seas Seafood uses rapid freezing technology

Clean Seas Seafood, yellowtail kingfish exporter, is offering its Spencer Gulf Hiramasa Kingfish in a frozen format using its newly developed liquid nitrogen rapid freezing technology.

Named SensoryFresh, the technology retains the product’s fresh texture, colour, aroma and taste by freezing it in just 22 minutes. Clean Seas Seafood Managing Director and CEO David Head attributed the quality of the fish to the quick freezing time.

“The ice formation stage must be achieved as fast as possible for optimum texture and Clean Seas Rapid Freezing does this in around 22 minutes, 10 times faster than conventional freezing,” he said. “And to capture the colour, aroma and flavour -35°C must be reached quickly. Conventional freezing won’t do this. Our Rapid Freezing achieves surface temperatures of -95°C and core temperatures of -50 to -70°C.”

The company already supplies major cities with the fish twice a week via air, and the development of its rapid freeze technology and logistics protocols will only further its capabilities to deliver high-quality raw fish globally without the cost of air freight.

The ability to maintain the freshness of this fish even during transportation appeals particularly to sushi masters and chefs.

Shaun Presland, Group Executive Chef at Sake Restaurants in Australia, was the first to trial the product and had largely positive reviews.

“I was seriously overwhelmed with how good this product is. The bloodline, the firm flesh and the aroma felt like this fish had just jumped out of the ocean.”

Both convenient and cost saving, SensoryFresh produces Spencer Gulf Hiramasa Kingfish that was described by Head as “unsurpassed raw, outstanding cooked”.

Image credit: ©stock.adobe.com/au/AlexGreen