Origin Matters
Choose sustainable seafood from Norway and be proud to return to the Ice Age F reezing food is one of the oldest preservation methods.
be frozen first to kill parasites.
For centuries it has been used to prolong the availability
Today, frozen-at-sea production is now considered to be
of food over winter. The nature of freezing does not require
one of the best and most consistent sources of whitefish
added preservatives, as microorganisms do not grow on
supply to the UK’s HoReCa industry. Frozen-at-sea
produce when the temperature falls below -9.5oC.
produce is favoured by many award-winning fish & chip
Yet, it has long been the myth that fresh fish is best.
shops and is used in catering events where consumption
Such is the need to bust this myth it would not be
volumes are high.
surprising if many foodies were unaware that it is illegal to serve sushi had it not been frozen beforehand. The Food
Once the fish is caught, it is processed, filleted and frozen to below -20oC within 2-5 hours on board several
Standards Agency stipulates fish intended to be eaten raw
advanced vessels fishing in the Arctic waters of the
or lightly cooked in food businesses and restaurants must
Barents Sea and the North East Atlantic. All Norwegian
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Fastfood Professional • December and January 2020-21
December and January 2020-21 • Fastfood Professional
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