Seafood is a valuable source of vital nutrients. It contains high amounts of protein, almost all amino acids, vitamins, and other nutrients making it a highly valuable food choice.
While a nutrition-packed food, seafood tends to go off much faster than other products with the potential to emit unpleasant odors. If freshly-caught fish is not kept in a properly maintained cold storage unit, it can have an unpleasant smell only within a few hours.
For this reason, after storing or harvesting sea products, they should be preserved (blast freezing in cold rooms), transported, and processed properly.
Blast freezing is an indispensable method for the preservation of food, due to the impact of ice crystals formed in the process. If a food product is quickly frozen in a cold room using the right techniques, especially if it gets quickly frozen at temperatures ranging between -10 C and -50 C, the crystals will be much smaller. The crystals remain in the cell. It doesn't break down the cell membrane. It does not break the connective tissues between the cells.
The quality of the nutrient is maintained because the connective tissue and cells in the food do not break down.