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 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.
I have been asked this question a million times over the years. Seafood should be frozen as soon as possible after being caught. However, you can actually ruin some species of fish by freezing it too quickly (to cold) as it bursts the cells in the flesh. You can freeze it too slowly as well. The best temperature is -40 with a -10 core temperature in less than 5 hours. If you take two pieces of fish and clank them together after freezing, they should sound like striking two pieces of glass together.
• 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 Horizon 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 Horizon’s fine food products. Horizon’s “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
