SensoryFresh is designed to deliver Kingfish to restaurants. Credit: Clean Seas.

Australian fish producer Clean Seas Seafood has introduced a SensoryFresh range across major European markets to deliver its Spencer Gulf Hiramasa Kingfish to restaurants.

SensoryFresh integrates rapid freeze technology with logistics protocols to deliver its Kingfish in new premium frozen formats. It also offers a solution to chefs who are looking to use the raw white fish for consumption.

Clean Seas Seafood managing director and CEO David Head said: “The range includes Japanese fillets and a new smaller sushi loin product for those chefs who prefer to work without bones.

“The loins are easy to use and have no waste which helps restaurants manage their costs and margins.

“To capture the colour, aroma and flavour -35°C must be reached quickly. Conventional freezing won’t do this.”

“It means restaurants that don’t have daily access to fresh fish can still obtain our premium quality Yellowtail Kingfish any day of the week. It’s perfect for a variety of sushi offerings and is well suited to big restaurant chains or groups.”

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SensoryFresh uses a liquid nitrogen rapid freezing technology to capture the texture, colour, aroma and taste of freshly harvested fish.

According to the company, SensoryFresh also improves the visual presentation of the fish by preserving the natural colours, flavour and texture of the flesh and blood meat.

Head added: “The ice formation stage must be achieved as fast as possible for optimum texture and Clean Seas Rapid Freezing does this in around 22 minutes, ten times faster than conventional freezing.

“To capture the colour, aroma and flavour -35°C must be reached quickly. Conventional freezing won’t do this.

“Our Rapid Freezing achieves surface temperatures of -95°C and core temperatures of -50°C to -70°C. We call it SensoryFresh because it is the closest thing to ocean fresh.”