Apart from a lower price compared to fresh fish and shellfish, if it is a high-quality product of wild origin. Frozen shellfish have certain advantages over the fresh product.
The flavour does not lose any characteristics since in the freezing process all the properties included in the specific flavour of the product are preserved, the food and nutritional value is safe since no additives or chemical products are used for the freezing process. All the products follow a deep-freezing process on the high seas that is characterized by a very short cycle that in two hours at a temperature of -40° below zero, preserves the characteristics of the product, both physical and nutritional, and once the process is finished, it is are kept at a holding temperature of -18°C or below.
The fluids and gases used for freezing are those used in cryogenics, which are totally innocuous products, therefore non-toxic and do not transfer any type of taste or smell to the product. Apart from all this, we can enjoy these foods during all seasons of the year, which eliminates their seasonality and they are presented to be prepared directly without having to be washed or cleaned if the preparation requires it.
With all this you can enjoy shrimps, norwegian lobster, crustaceans in general and other types of shellfish with all the organoleptic properties and with a gastronomic quality that is difficult to differentiate from fresh ones and it is a high quality product. When thawing them, the process should be slow and not use forced thawing systems. The best system is the day before they are prepared, place them on a plate with transparent film in the refrigerator, with which we will achieve slow thawing and keep all its qualities fully.
