Quick-Freezing Technology – Fresh Fishes For All
The quick-freezing technology preserves the freshness of local high-quality fish, ensuring that customers can still eat the fresh taste of the fish long after the first catch at sea.
During the quick-freezing technology, after cleaning the fish, they will be vacuum-packed and quick-frozen at ultra-low temperature (below -40°C) to effectively kill insect eggs and parasites. Therefore, they can be used directly after purchasing without cleaning. Moreover, since the high-quality fish is quickly frozen by the quick-freezing machine at minus 40°C, the fish are kept in the freshest state, ensuring their tastiness.
