Frozen vs. Fresh
How “fresh” do you feel after a cross-country flight in coach with two layovers and a three hour departure delay? Actually, that journey pales in comparison to the ordeal faced by much of the seafood that clings to the title of “fresh.” Here are the facts - vessels don’t go charging back into port every time they pull in a net full of fish. They stay out, often for days on end, while the catch marks time in the less than perfect confines of the hold. Once back on shore the clock continues to run, as the seafood is offloaded, sorted and cleaned. Now comes the road trip or train trip or plane trip to market, and before you know it, that “fresh” fillet that you’re buying has racked up more miles than a vacuum cleaner salesman from Dubuque.
That’s the beauty of frozen - by freezing the fish, you’re essentially freezing time. Much of our product is treated to on-board freezing, locking in that freshness while still on the high seas. This not only benefits the flavor of the fish, but also the meat condition, by guarding against the battering that a soft, raw fish might endure along the way. A number of our products are individually quick frozen (IQF), a technique that protects the product via a thin ice shell. This not only extends shelf life, but also makes selections like scallops and shrimp easier to portion. Rather than one fused piece, the seafood pours from the bag as individuals - you’ll appreciate the convenience. We like to think that the impeccable flavor of our restaurant-quality steaks, fillets and shellfish make the best case in the frozen vs. fresh debate.
