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Pictogram

ultra low temperature

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ULT is a new technology in raw material selection, freezing and storage allowing to retrieve after thawing the initial quality of the flesh.

This technique allows to obtain food “fresher than fresh” with the easy use of frozen food (in terms of storage)

KEY POINTS
FAQ

KEY POINTS OF ULT TECHNOLOGY

/ SELECTING MATERIALS BEFORE FREEZING

We select only quality pre-rigor quality material to ensure a "fresher than fresh" result at the time of defrosting.

/ FLASH FREEZING

The flesh of our food is mainly composed of water. During the freezing process, molecules of water inside and outside the cells are converted into crystals which then combine with the neighboring crystals. The slower the freezing process in the zone -1/-5°c, the more the crystals join together to form larger and larger crystals of ice, thus running the risk of perforating the cells of the foodstuff. When the cell of a foodstuff is perforated, the liquid contained inside the cell is released once defrosted which affects the product texture. ULT products are flash frozen at very low temperatures to avoid the risk of cell membranes perforation. You will therefore retrieve the initial texture of the flesh before freezing.

ULTRA LOW TEMPERATURE STORAGE

Keeping food at Ultra Low Temperatures (-40 to -60°c) helps to preserve the organoleptic qualities of the flesh in order to achieve a "fresher than fresh" quality at the time of thawing.

Our products are stored at very low temperature throughout the supply chain: on board storage, storage in the processing and packing unit on land and the storage in France.

Fish Is Life is one of the few European operators with dual temperature storage at -50°C (1,400 pallets) and -60°C (70 pallets).

FAQ

en quoi la qualité "ubt" répond à mes besoins?

Our "ULT" range is the perfect solution for your raw recipes (Sushi, sashimi, carpaccio, tartare, Mid-cooked, etc.).

It preserves the original freshness of the flesh at the time of fishing.

It ensures a stable price.

Elle garantit le respect de la législation française exigeant une congélation préalable des poissons pour une consommation crue (destruction d’Anisakis)

WHY STANDARD FREEZING AT -18°C IS NOT ENOUGH

Conventional freezing and storage at -18°C does not maintain the original texture and colour of the flesh. Storage at -18°C only slows down the natural deterioration of the flesh, whereas these activities virtually stop at -50°C.

Our "ULT" products are kept at below -50°C throughout the supply chain until they reach our -50°C warehouse in Le Havre in order to preserve the original quality of the flesh.

BUT I AM NOT GOING TO STORE IT AT -50°C AT HOME

We recommend that you keep our "ULT" products for no longer than 1 to 2 weeks in your home freezer.

For a longer storage time, you can activate the freeze button on your freezer and thereby maintain the temperature of the products at -28°C.

WHY FOLLOW YOUR THAWING INSTRUCTIONS?

We ask you to rigorously apply our thawing method which will guarantee a perfect flesh and texture (contact us for the method).