Clean Seas’ Liquid Nitrogen Rapid Freezing is world’s best practice for freezing high value, premium seafood.
Retaining the optimum quality when freezing premium seafood comes down to freezing speed. Capturing the colour, aroma and taste is achieved by reaching a core temperature of -35°C (-31°F) fast, which is what our -95°C (-139°F) Liquid Nitrogen Rapid Freezing technology enables. We achieve the desired core temperature in up to 90 minutes, compared to conventional freezing which typically takes up to 4 hours to reach that stage. Our Yellowtail Kingfish then reaches a final core temperature of -50°C (-58°F) to -70°C (-94°F).
We are able to preserve the integrity of the Kingfish flesh, retain the vibrant colours and the delicate, sweet flavour until it’s ready to be unlocked by chefs across the world.
That’s why we call it SensoryFresh.
“I was seriously overwhelmed with how good this product is. The bloodline, the firm flesh and the aroma felt like this fish had just jumped out of the ocean. The flavour was delicious and had no traces of the tinny, metallic tastes that can affect frozen fish.”
Leading chefs around the world choose our Sensoryfresh range because it retains the firm yet delicate texture and unique flavour of our Kingfish and it ensures superior and lasting quality.
SensoryFresh captures and retains the trademark white flesh and bright red bloodline of our Kingfish.
You’ll find the fish has also retained the ocean fresh aroma of the Spencer Gulf, as if it had just been caught from the icy cold waters.
The fish will be firm to the touch and hold both its shape and distinctive texture when prepared.
Whether enjoyed as Sushi, Sashimi or cooked, SensoryFresh delivers all the sensory pleasures that make Spencer Gulf Kingfish the premier choice for Sushi masters and leading chefs around the world.
To lock in freshness and flavour, our Spencer Gulf Kingfish is frozen within no more than 24 hours of being harvested using our -95°C degrees rapid freezing technology.
We then store it at -40°C degrees at our state of the art facility in Adelaide, South Australia. Ongoing frozen storage at a constant temperature will ensure the quality is retained.
We recommend defrosting in the refrigerator at 4°C for 12 to 16 hours for optimum results. Simply remove from pouch and pat dry. Wrap in paper towel and store in airtight container in refrigerator. The product can be stored for use for up to 3 days.
A range of SensoryFresh frozen formats of Spencer Gulf Kingfish are now available for chefs and premium foodservice operators.
After talking to chefs around the world, we don’t believe there is another white fish that matches our Spencer Gulf Kingfish from South Australia. Unsurpassed raw, outstanding cooked.