Using the latest freezing technology, Gulf Princess is able to provide frozen shrimp that, when thawed, tastes like shrimp plucked right out of the water.

How does this happen?

The advances in freezing technology over the years has virtually eliminated the adverse side-effects of freezing seafood. This is because modern techniques have evolved to the point where both the skin and the interior meat freeze at almost the same time. This limits the damage done on a cellular level by ice crystals that form during the freezing process. Ice crystals puncture cells and this was the cause of color and taste loss in early freezing uses.

However, the advancements in freezing technology, particularly IQF and rapid freezing, all but eliminate this issue. In fact, the damage caused by ice crystals has been mitigated to the point where freshness is preserved with almost no noticeable difference in taste.

You wouldn’t be wrong saying modern freezing techniques locks in the freshness.