University of Hawaii researchers develop method to extend the expiration date on fresh fish, other foods

Fresh fish for poke, sushi and sashimi is highly prized and usually in great demand in Hawaii, especially around the holidays.

The fresher the fish, the better.

Now researchers at the University of Hawaii have figured out how to keep an ahi filet “fresh” for at least 10 days without any deterioration or compromise in quality.

The scientists have developed a “supercooling” technology that preserves perishable materials at below-freezing temperatures without the formation of ice crystals that rake over food tissues like a glacier scouring a mountainside.

https://www.staradvertiser.com/2020/12/19/hawaii-news/university-of-hawaii-researchers-develop-method-to-extend-the-expiration-date-on-fresh-fish-other-foods/