Australian yellowtail kingfish producer Clean Seas Seafood Ltd. has launched a new frozen range across key European markets.
Called “SensoryFresh,” the new range uses liquid nitrogen rapid freezing technology to capture the texture, color, aroma, and taste of the freshly harvested fish. Consequently, European chefs can source Clean Seas’ raw hiramasa kingfish – farmed in the Spencer Gulf – without incurring the cost of airfreight associated with fresh fish.
The offering includes Japanese fillets and a new smaller sushi loin product aimed at chefs who prefer to work without bones.
"It means restaurants that don't have daily access to fresh fish can still obtain our premium quality yellowtail kingfish any day of the week. It's perfect for a variety of sushi offerings and is well suited to big restaurant chains or groups," said David Head, managing director and CEO of Clean Seas.
Freezing high value, premium quality seafood is all about speed, said Head. The ice formation stage must be achieved as fast as possible for optimum texture, he said, and Clean Seas does this in around 22 minutes, or 10 times faster than conventional freezing.
“To capture the color, aroma and flavor -35C must be reached quickly. Conventional freezing won't do this," Head said.
The rapid freezing achieves surface temperatures of -95C and core temperatures of -50C to -70C.
