Fresh fish freezing

Fish freezing for raw consumption

To ensure food safety for products such as sushi, sashimi, and other raw seafood dishes, fish should be frozen according to established food safety guidelines. Common freezing requirements include storage at -20°C for a minimum of 24 hours or -35°C for at least 15 hours, ensuring that the required temperature is reached throughout the product.

Seafood preservation at ULTs

XLT storage is a game changer for preserving the freshness and quality of fish. Storing fresh fish. By storing fish at temperatures as low as -86°C, Nordic Lab freezers help maintain exceptional product quality while  helping maintain product quality during long-term storage.

Ultra-low temperature (ULT) 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 damage the fish's cellular structure, ultra-low temperatures minimize ice crystal growth. This results in fish retaining its original texture.