Fresh fish freezing

XLT storage is a game changer for preserving the freshness and quality of fish. Storing fresh fish at temperatures as low as -86°C ensures that the delicate texture, flavor, and nutritional value are maintained for longer periods without the need for preservatives or chemical treatments.

Ultra-low temperature storage locks in the fish’s natural texture, taste, and appearance, preserving it much longer than traditional freezing methods. This is especially important for high-end seafood products that need to maintain their premium quality.

Unlike standard freezing, which can cause large ice crystals to form and damage the fish’s cellular structure, ultra-low temperatures minimize ice crystal growth. This results in fish that retains its original texture, making it more appealing when thawed.