-38° FLASH FREEZING
Individual vacuum packing protects against freezer burn, dehydration and discoloration. It also allows you to defrost one loin at a time. Flash freezing in -38° winds brings core temperature to -20–30° within 30 minutes. It happens so quickly that ice crystals don’t form between the fibers of the fish. When you thaw out flash frozen fish, you will keep all of the nutrients and juices inside the fish. This ensures a taste and texture experience comparable only to that of ultra-fresh loins (pre-rigor loins).
Defrost -38° salmon loins in the refrigerator at 0-4 degrees Celsius in order to minimize drip loss and control shelf life. Keep the loins in their original vacuum packs unopened until use in order to protect flavor, smell and sushi quality.