Freezing and Defrosting of seafood
Aug 28, 2025
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Once seafood leaves the ocean, its freshness will rapidly diminish over time. Freezing technology locks in moisture through instantaneous low temperatures, putting the cells of food into a "dormant" state. This not only keeps the meat firm but also effectively inhibits bacterial activity. It's like hitting the pause button. Whether it's tender fish slices or plump shellfish, they can all approach the state they were in when they were caught after thawing. Modern quick-freezing techniques can also preserve the original flavor and nutrition of ingredients to the greatest extent.
When thawing frozen products, it is necessary to avoid drastic temperature fluctuations. It is recommended to transfer the ingredients to the refrigerator in advance for low-temperature slow-release thawing. This method can preserve the integrity of the cell structure to the greatest extent. If quick handling is required, the frozen products in sealed packaging can be placed in a running cold water environment and ensure that they are kept away from air throughout the process. Microwave defrosting is only an emergency solution. After defrosting, cooking must be done immediately. It should be particularly noted that thawed ingredients should not be refrozen to avoid affecting their quality and safety.
