Fishermen and seafarers in the past, valued salt, because it was the most natural preservative that kept food safe from rot on long journeys. In some parts of the world, today, the use of salt as a preservative is still on-going. Salt is an effective preservative because it dries food by drawing water out thereby causing dehydration. Bacteria which can cause food poisoning cannot grow in the absence of water.
Salt also kills microbes because of the effects of osmolarity, or water pressure. Salt diffuses in water. In very high salt solutions, many microbes will die due to the difference in pressure between the outside and inside of the organism.
Today, instead of salt, food is now preserved by refrigeration and the use of vacuum packing. From the fishing trawlers to the warehouses, transporters and supermarkets, food is preserved and stored in cold facilities (cold trucks and cold rooms) before they reach the consumers.
Seafood and meats that you buy frozen from the supermarket and specialty retail stores could be fresher and more hygienic than those from the wet markets because cold, especially below freezing point stops any possible bacterial activity. Room temperatures on the other hand, enables bacteria to multiply very quickly. Vacuum packing sucks out all the necessary air from the pack that microbes need for survival.
There is a growing trend among the more health conscious consumers to buy seafood and meats that are frozen and vacuum packed, as such hermetically sealed products remove direct hand contact, have a longer shelf life and are easy to transport and handle.
Highseas Healthy Foods serves this group, as its products, especially fish and meats, were processed at the point of source before being exported. Any further portion size cutting is by machine and then the raw products are vacuum packed again to seal in the freshness. There is absolutely no need for the addition of artificial preservatives or chemicals to keep the food fresh.
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