How Freezing Some Fish Transformed the World
During the 1920s, defrosted food was mushy and tasteless.But because a man named Birdseye figured out a better way, he continues to transform our world. Our story starts in Labrador during 1915. After fishing through an ice hole, Clarence Birdseye was delighted that, weeks later, his frozen fish were tasty. The key was the instant freeze. Copying the Inuit, the moment Birdseye removed his catch from the water, he let the minus 30° air instantly freeze it. Birdseye was always a tinkerer, a scientist, and an entrepreneur. Inspired by the potential of good tasting frozen food, he developed a fast-freezing machine ….[READ]
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