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Best Quality

Flash-Frozen vs. Fresh

At B Alaskan Seafood, the quality of our fish is our number one priority. The public relates freshness with quality, which is true, but they often misinterpret the word frozen.

Numerous studies have shown that the sooner a fish is flash frozen, the longer the quality stays fresher. When you flash freeze a one-day-old halibut, then thaw it out days or months later, it still maintains the quality of a one-day-old fish. The taste and quality are much better than a 2-day-old fresh fish.
By flash freezing it, the meat maintains its integrity at the time it was frozen.
These flash frozen fish are actually as high of a quality as can be achieved.

The key of flash freezing is immediate, rapid freezing at very low temperature (minus 40 degrees F) known as cryogenic freezing. It is accomplished as soon as possible.

Flash Frozen halibut may be maintained at minus 20 degrees for up to 9 months, if necessary, with no loss in quality. An important requirement of proper handling is slow defrosting at 34 to 36 degrees F. Proper defrosting requires 20 to 32 hours (depending on the size of the fish).
The result is a fish that is essentially as fresh and as delicious as the day it was harvested. The only way to get a better quality fish is to actually be on the boat when it is pulled from the ocean.