Even as winter slogs on here in Portland, Maine, we’re not ones to complain about the weather (who wants to hear it?). So, we’re talking about fish (of course!).
We are freezing fish.
One might wonder why a seafood company known for superior quality fish would denigrate itself by freezing its product. After all, frozen fish has long been maligned as inferior to fresh. We’d like to change that.
We’re super fortunate to have a super sophisticated super freezing machine that brings our superior quality fish down to -60°C super fast. The method by which we freeze our fish ensures that the integrity of the quality is retained for perfect preservation. And, because our fillets and scallops are in a vacuum sealed pouch, we can label them with the harvester’s and vessel name and the port of landing to retain the provenance, as well as the quality.
Fishing is a fickle thing. One week, our boats are catching reams of fish and the next they’re practically skunked. The ability to take their catch when harvest is bountiful and freeze it for a later date serves the fishermen well. We can buy more, and we don’t have to depress prices because we have to dump extra fresh fish on the market as quickly as possible.
It serves our customers well, too. Home cooks have more options and can purchase high quality local catch from us without the stress of ensuring they will cook it within a few days. Our chef customers have found that they don’t have to compromise on quality while also not worrying about having leftover fish if business is slower than expected. They just keep it snugly in the freezer for a later date.
Of course, freezing is just one part of the equation. For best results, it’s also important to thaw our fish properly…in a cold environment (the refrigerator), slowly. Like all good things, the thaw is not to be rushed.
We guess that’s why the spring thaw is such a delight…It takes so much time to get here.