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Ask Henderson

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Dear Henderson:

Why is blast freezing better than conventional freezing?

Sincerely,
Curious About Freezing

Dear Curious About Freezing,

There are a couple reasons why proper blast freezing is better:

1. Product freezes faster.
2. Product freezes at lower temperatures

Why is this important?  When we use blast freezing smaller ice crystals are formed, therefore there is less cell damage.  This is evidenced by less shrinkage and loss of water ("puddling") upon complete thawing.  Less cell damage also means, colors of the ingredients are also preserved (i.e. green vegetables, and avocados retain there green color), the seafood retains its tender texture, and doesn’t become fishy, dry and chewy.

Similar to when fisherman throw their catches directly on ice to preserve the fish, our sushi is quickly frozen to preserve its fresh taste and texture, resulting in an end product which is not possible with conventional freezing.

Hopefully this answers your question.  If you would like more information about Frozen Sushi visit Sushi University and read “What to Consider When Buying or Eating Frozen Sushi.”

Thanks for your question and happy eating.

Henderson Mar