At Finest at Sea (FAS) getting quality, sustainable seafood to the public is our top priority. The best way we can accomplish this is by flash freezing fish at sea. All our vessels are equipped with customized onboard freezing systems and freezers that keep the fish at minus 60 degrees Celsius. This allows our boats, like the Ocean Pearl, to be away from port, fishing Sablefish in the deep, cold waters off Haida Gwaii, for upwards of three months.
Immediately out of the ocean, the fish is stunned, bled, headed, gutted and laid on freezer pans specially designed freeze fish solid within an hour of being caught. This system, designed by FAS founder Bob Fraumeni, allows the quality of our fish to be perfectly preserved, and is now considered the gold standard within the industry. Fast freezing leads to smaller ice crystal formation, leaving the flesh of the fish undamaged. The frozen fish is then dipped in salt water to “glaze” it, before it is stored in the fish hold. This glaze prevents freezer burn from developing.
Each morning, before it is filleted for our cases, the Frozen at Sea fish we sell is “refreshed” whole in circulating water. This is the final step in our process, which allows our fish to taste as if it had been swimming in the ocean that morning.
Flash freezing at sea is a complex and costly operation, but the value it adds is evident immediately. When choosing fish, always keep in mind that “fresh” is not an indication of quality. Fresh simply means that it has never been frozen. Also remember that “previously frozen” and “Frozen at Sea” do not denote the same quality. Ask questions of your fish mongers so you always know what you are buying.
