Seafood Secrets - Science Of Freezing

The Secret is in the speed of temperature reduction from 0?C, down to below -18?C. The quality affecting factors of the freezing process on food can simply be explained as follows:-

	Fish Tissue contains up to 80% liquids.
	During freezing, liquid turns to ice crystals which e x p a n d a n d g r o w into solid ice.
	The slower the freeze rate, the larger they grow.
	As they expand the fine flesh fibres are damaged.
	Upon thawing these fibres are weak and unable to retain fluids and nutrients (hence the fluid loss during thawing).
	Powerful commercial heat extraction during the critical -3 degrees to -10 degrees minimises the damage to tissues.
	Controlled even thawing - in the refrigerator, microwave on defrost or in cold running water in the vacuum bag, will increase retention of texture, flavour and nutrients.
	Cryo-Tech, Opti-Freeze, and all Seafood Secrets frozen lines are commercially quick frozen in export establishments to give seafood lovers the convenience of high quality frozen seafood at home 24 hours 7 days a week.

"We Speak Fish"

Seafood Secrets
Shop 306 Garden City Shopping Centre
125 Riseley Street
Booragoon WA 6154
T: (08) 9315 5931
F: (08) 9315 5941
E: info@seafoodsecrets.com.au

Centro Galleria
Shop 40A
Cnr Collier Rd & Walter Rd
Morley WA 6062
T: (08) 9275 6410
F: (08) 9275 6456

Lakeside Joondalup

Shop M7 Level 1
420 Joondalup Drive,
Joondalup WA 6027
T: (08) 9300 1455
F: (08) 9300 3803

Shop G36
Karrinyup Shopping Centre
200 Karrinyup Road
Karrinyup WA 6018
T: (08) 9275 6410

Website Design by Auswebtech
Web Hosting by Auswebtech