This squid is not ordinary freezing one. It is called CAS freezing, Cells Arrive System.

The CAS Mechanism
CAS freezing works on the simple principle that water molecules cannot cluster and form cell-wall-damaging ice crystals if they are in motion during the freezing process. Whereas a microwave vibrates water molecules to generate heat, CAS uses a rotating electrical field to spin water molecules. This spinning motion prevents water molecules from clustering. The result is a frozen product that has zero damage from freezing. This process has been granted patents in the EU, U.S.A., China, Australia, and else-where. Cell wall damage from ice crystals is responsible for the loss of flavor, texture and aroma of frozen products. CAS frozen products, when defrosted, retain 99.7% of their aroma, flavor and texture. Fatty foods, notorious for being easily oxidized even when stored at – 60Ž for one year, can have their storage life extended to two years or more when stored at – 40Ž in a CAS environment.

But Squid is hard to tell the difference of CAS freezing or not, to be honest. That’s my opinion.

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