In Japan, where people eat a lot of fish, including some of it raw, freezing is essential to a stable and wide supply of fresh fish. In the 1960s, technology for rapidly freezing tuna at ultra-low temperatures of -50°C was introduced. Rapid freezing is characterized by its ability to freeze the molecular structure of the food quickly so that it does not break down or degrade in quality.
Keeping Freshly Harvested and Freshly Made Food Delicious for a Long Time: A Fresh Look at Frozen Food




















































