Superfrost Selection>> PDF Download in German: Superfrost Selection 2,5 Mb
Superfrost is fresher then fresh. It depends on the freezing.
The quality of the fresh fish after slaughter decreases continuously. Therefore, we have developed a procedure to keep the fish fresh. SUPERFROSTSELECTION® can supply fish of a quality that is fresher than fresh.
Freezing is not just freezing. While freezing at approx.-20°C, the quality of the fish cannot be saved, the quality of the SUPERFROSTSELECTION® remains optimum. The professional azotic freezing at a temperature of -80°C is basis for the best quality.
For the SUPERFROSTSELECTION® only select fish with the highest freshness degree are used. This corresponds to the quality grade E or A+.