I was watching a video on YouTube about container ships. Part of the video showed a crew member checking a reefer container of frozen fish. It showed the set point of the cooler unit to be -60c. Wow I said to myself "That's cold."

The commentary explained if fish were snap frozen when caught and transported at this low temperature the cell walls of the fishes flesh was not burst by the expansion of freezing and when thawed and cooked they retained moisture allowing a more succulent serving of fish.

My questions are;

Is my understanding of this correct?

Do Sanford use this process?

Do fish processed this way command a premium price?

Boop boop de do
Marilyn