What is flash freezing?
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 Sushi Rolls to keep perfectly for long periods. Each Sushi Roll is held in this condition until it is thawed (THE RULES), ensuring that it will be just as fresh as when it was frozen.
Wild Salmon should be frozen as soon as possible after being caught. However, you can actually ruin some species of fish by freezing it too quickly or too cold, as it will burst the cells in the flesh. You can freeze it too slowly as well. The best temperature is -40F with a -10F core temperature in less than 5 hours. If you take two pieces of Salmon and clank them together after freezing, they should sound like striking two pieces of glass together.
Wild Salmon should be frozen as soon as possible after being caught. However, you can actually ruin some species of fish by freezing it too quickly or too cold, as it will burst the cells in the flesh. You can freeze it too slowly as well. The best temperature is -40F with a -10F core temperature in less than 5 hours. If you take two pieces of Salmon and clank them together after freezing, they should sound like striking two pieces of glass together. Q: What do I do with my Salmon after it arrives? A: Place it in a freezer as soon as possible. If there is thawing present, dont be concerned unless the product is warm to the touch. If it is thawed, just refreeze it and it will be fine. Consume any salmon where the vacuum packages have lost their seal, due to rough handling by either the airlines or Federal Express, first. Cold plastic is very brittle and the vacuum sealed packages should be handled with care to maintain their integrity. Q: Does vacuum sealed smoked salmon need to be refr
Flash freezing is a process in which food is very quickly frozen at extremely cold temperatures. In commercial processing, foods are flash frozen so that as many nutrients are retained as possible, and to make sure that the food is as fresh and flavorful as it can be. Some home cooks also practice a form of flash freezing to preserve foods like fruits and vegetables. This concept is also used in scientific and medical research to rapidly preserve specimens. The concept of flash freezing was developed by Clarence Birdseye, who wanted to find a way to eat fresh vegetables in the winter, and to move produce around without the risk of damage. He realized that freezing food at extremely cold temperatures well below the freezing point could be an excellent preservation method, and he turned the concept into a massive frozen foods company, inspiring other pioneers to do likewise. On the industrial scale, flash freezing is done in large freezers which get well below the freezing point. Foods a
