Chapter 385 - 194: Fishing for Ribbonfish
Fresh-chilled and frozen are not the same. The storage of meaty foods mainly falls into three categories: fresh, fresh-chilled, and frozen.
Fresh needs no elaboration; it refers to just-killed fresh.
The difference between fresh-chilled and frozen lies in the temperature management.
Frozen involves directly reducing the temperature to below -18 degrees Celsius, just like the freezer compartment in a fridge, locking in the frigidity, which also is the worst means of transport.
Meanwhile, fresh-chilled involves cooling the temperature down to around 0 degrees Celsius. At zero degrees, bacteria grow very slowly, and the meat maintains the texture it had when fresh.
Generally speaking, if sashimi-grade food isn’t fresh, then it must be fresh-chilled, as frozen food cannot be made into sashimi-grade.
"Host, is this a Flagfish? I didn’t see a big flag though?"
"Yeah, host, why don’t you give us an introduction?"