Keeping Freshly Harvested and Freshly Made Food Delicious for a Long Time: A Fresh Look at Frozen Food
I mean isn't it possible?
In Japan, where people eat a lot of fish, including some of it raw, freezing is essential to a stable and wide supply of fresh fish. In the 1960s, technology for rapidly freezing tuna at ultra-low temperatures of -50°C was introduced. Rapid freezing is characterized by its ability to freeze the molecular structure of the food quickly so that it does not break down or degrade in quality.





