At Clean Seas, we have built our reputation on delivering premium Spencer Gulf Hiramasa Kingfish fresh from the icy waters of southern Australia’s Spencer Gulf to the hottest restaurants around the world.
Worlds best practice in rapid freezing technology.
Clean Seas Liquid Nitrogen Rapid Freezing is world’s best practice for freezing high value, premium seafood.
It all gets down to speed. To retain the optimum texture, the ice formation stage must be completed quickly. Conventional freezing typically takes up to 240 minutes to reach that stage, but Clean Seas’ new Liquid Nitrogen Rapid Freeze technology does it in around 22 minutes.
Capturing the colour, aroma and flavour is achieved by reaching -35°C quickly. Which conventional freezing wont do. Clean Seas Rapid Freezing reaches core temperature of -50°C to -70°C and surface temperature of -95°C
It’s the speed that preserves the texture, colour, aroma and taste.
No wonder we call it SensoryFresh.
“I was seriously overwhelmed with how good this product is. The bloodline, the firm flesh and the aroma felt like this fish had just jumped out of the ocean. The flavour was delicious and had no traces of the tinny, metallic tastes that can affect frozen fish.” Shaun Presland, Group Executive Chef - Saké restaurants, Australia
SensoryFresh captures the full sensory experience.
Leading chefs around the world choose Spencer Gulf Hiramasa Kingfish because of its firm yet delicate texture and unique succulent flavour. With SensoryFresh, that sensory experience is retained for up to two years.
With the characteristic pinky white flesh and bright red bloodlines all there to see, you’ll find very little evidence the fish was ever frozen. Aroma
You’ll also find the fish has retained the wonderful salty smell of the sea, as if it had just been pulled from the Spencer Gulf. Texture
The fish will be firm to the touch and hold both its shape and distinctive texture when you slice it. Taste
Whether enjoyed in Sushi or Sashimi, or cooked in any of a thousand ways, SensoryFresh delivers all the sensory pleasures that has made Spencer Gulf Hiramasa Kingfish the choice of Sushi masters and leading chefs around the world.
Probably, the best raw fish in the world.
“We won’t say absolutely it’s the best raw fish in the world, but after talking to chef’s around the world we don’t believe there is a fish that matches Spencer Gulf Hiramasa Kingfish.
“Unsurpassed raw, outstanding cooked.” David J Head, Managing Director & CEO, Clean Seas Seafood Limited
The world’s best Hiramasa Kingfish.
From sea to freezer to plate.
To lock in freshness and flavour, our Spencer Gulf Hiramasa Kingfish is frozen within circa 24 hours of being harvested using our -95°C degrees rapid freezing technology.
We then store it at -40°C degrees at our state of the art facility in Adelaide, South Australia.
Ongoing frozen storage at a constant temperature will ensure the quality is retained.
We recommend defrosting in the refrigerator at 4°C for 12 to 16 hours for optimum results. Simply remove from pouch and pat dry. Wrap in paper towel and store in airtight container in refrigerator. The product can be stored for use for up to 3 days.
With SensoryFresh, best in class frozen formats of Spencer Gulf Hiramasa Kingfish are now available for chefs and premium foodservice operators for whom frozen product offers the best solution