Flash-freezing is a revolutionary process of quick freezing (usually within seconds). This locks in all the flavors, juices, vitamins and minerals and allows the meals to keep perfectly for long periods. Each dish is held in this condition until it is thawed, which ensures that it will be just as fresh as when it was frozen.
Commercial freezers can freeze food in seconds. What happens is food becomes frozen solid so fast that the cell structure of those food doesn’t get a chance to burst open (and get mushy when you thaw it out later.) That’s because quick frozen foods form much smaller water crystals inside cells than in slowly frozen foods.
Fishing boats often use flash freezing to keep their catch as fresh as possible, especially if they are working in remote areas and will not be reaching port for days or weeks. In these cases, the fish are cleaned and then frozen as they are caught. Most of the fish you buy “fresh” at fish markets was frozen on the boats first.
The process was first developed by Clarence Birdseye. After observing the people of the Arctic preserving fresh fish and meat in barrels of sea water quickly frozen by the arctic temperatures, he concluded that it was the rapid freezing in the extremely low temperatures that made food retain freshness when thawed and cooked months later.