History of Frozen Food
Frozen Food For Foodie In 1912 Clarence Birdseye was working as a field biologist in northern Canada when he was taught by Inuit people how to preserve fish by freezing under very thick ice at around -40 ° C. Frozen almost instantly , it tasted fresh when thawed days or weeks later . Birdseye realized that this fish was fresher than that sold in the fish markets in New York , which had also been frozen but slowly and at higher temperatures . He also saw that when food was frozen quickly , only small ice crystals formed in the cells , causing less damage to the texture . Frozen food will keep for several months , so long as it is