Refrigerated transport method
Overwhelming Ultra-Fast Freezing
Maintains Natural Freshness over Longer Durations and Distances
Easy to Thaw with Running Water
Seafood caught in the seas around Japan is ultra-frozen under strict quality control using Hybrid ICE, an ultra-fast freezing technology that minimizes cell destruction and maintains the flavor and texture of fresh seafood after thawing.
Simply soaking live fish into slurry-like ice at -21.3 ℃ instantly achieves a high level of IKEJIME
Compared to conventional freezing technology, it is possible to take heat away from an object about 20 times faster.
Can provide high quality frozen articles with less drip after thawing.
By inhibiting germ growth and enzyme degradation (K-value increase) after postmortem rigidity, long duration and distance refrigerated transport while maintaining a high level of fresh fish freshness becomes possible
