● Conventional refrigeration generally refers to freezing at -18℃. Although seafood stored by regular quick-freezing can avoid deterioration within a certain period (usually three months), its texture and color will be compromised, moisture loss is prone to occur, and the flesh will turn limp and tasteless. ● In contrast, ultra-low temperature storage uses cooling technology of -60℃ and below. It locks in the original condition of seafood without damaging its inherent tissue. The texture, color and other properties remain nearly identical to those of fresh seafood before freezing.