WHAT HAPPENS TO THE FLAVOUR OF DEEP FROZEN FISH?
What happens to the appearance, flavour and texture of fish when it is deep frozen? Many think that it undergoes a serious decline in quality. However, using the deep freezing function with controlled temperature and ventilation, the water contained in fish flash solidifies quickly into microcrystals that do not tear its cell membranes, while keeping organoleptic properties, flavour and texture unchanged. We defy you to tell the difference between VISION blast chilled fish and fresh fish!

RAW FISH AND THE ANISAKIS RISK
Raw seafood is becoming increasingly popular in restaurants, a very healthy habit because of its valuable omega 3 content. However, there are risks of raw fish being contaminated with Anisakis, a resistant parasite that can cause harm to human health, a risk that only prolonged cooking or low temperatures can eliminate. EC Regulation No. 853/2004 requires all fishery products to be blast chilled before serving them raw, meaning that sushi, shellfish, raw or marinated tuna cannot be served without being blast chilled first.

FISH: FRESH OR FROZEN?
A deep freezing process performed in workmanlike manner with VISION guarantees a level of quality that fresh food cannot ensure if stored for more than one day. You can extend the duration of shellfish, fish fillets or whole fish beyond their biological life. The quality of an appropriately deep frozen sea bass is much higher than the same fresh product stored in a refrigerator for 2 days.