Fresh is
Better Frozen!

For better taste & texture.


Because Time Matters​

A few hours is all it takes from fresh harvested seafood to Flash Frozen individual portions. ​Speed is of the essence in order to maintain texture and flavor. Extreme focus​ on hygiene, no risk of parasites, along with a HACCP food safety management program ensures a safe and delicious eating experience every time.​

What is Flash Frozen?​

Individual vacuum packing protects against freezer burn, dehydration and discoloration.. Nitrogen freezing brings core temperature to -20°C to -80°C within  minutes. It happens so quickly that ice crystals don’t form between the fibers of the seafood. When you thaw out nitrogen frozen seafood, you will keep all the nutrients and juices inside your seafood.​

It’s Better Frozen, and Frozen Only Once!​

Never refreeze seafood! Click here for defrosting tips​!

Off the Boat!

Major food publications have noted freezing the catch helps to preserve the fresh flavor, ensuring they're same-day fresh when thawed out. Unless you're sure that the new fish just came from the boat, frozen seafood is a better bet for their taste and cookability.

Don’t Get Burned!

Studies have measured the quality of those frozen and fresh fish, based on the conductivity of cell structure, and found that the frozen fish's overall score was at least three times higher than the fresh fish.​

Dinner for One? No Waste!

Less waste!  Frozen seafood can often be a better value than fresh and is less wasteful for home cooks, who can just pull out the amount they need from the freezer. Blast-frozen seafood can last up to 18 months stored correctly in your home freezer.​

Reducing Our Footprint!

Time-sensitive fresh fish must be shipped by air; frozen fish can travel by boat, rail, or truck, requiring less energy to get to market. And what consumers might not realize is that the availability of frozen fish, particularly farm-raised varieties, helps with the management of wild fisheries.