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Freezing
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6. What is flash freezing?
I have been asked this question a million
times over the years. Seafood should be frozen as soon as possible
after being caught. However, you can actually ruin some species
of fish by freezing it too quickly (to cold) as it bursts the
cells in the flesh. You can freeze it too slowly as well. The
best temperature is -40 with a -10 core temperature in less than
5 hours. If you take two pieces of fish and clank them together
after freezing, they should sound like striking two pieces of
glass together.
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