Alaska frozen fresh seafood maximizes sustainability, availability, and flavor of fish and shellfish supply.
Chefs Dustin Trani and Drew Johnson "slack it out" teaching C-CAP students how to properly prepare frozen fresh Alaska seafood.
Ever heard of cryogenic or blast flash freezing?
This process helps to preserve seafood at the peak of freshness.
“Flash freezing is able to prevent damage or breakdown of proteins and lipids, two major things we need to keep in our seafood in order to preserve quality,” Michael Kohan tells a class full of culinary students.
Kohan is the technical director for Alaska Seafood Marketing Institute (ASMI) and flew down to Long Beach, Ca. to help educate young students participating in a culinary training organized by Careers through Culinary Arts Programs (C-CAP).
In these trainings, like the one featured in this episode of On Foodable Side Dish, mentors like Dustin Trani, Executive Chef for J. Trani’s Ristorante in San Pedro, Ca., and Chef Drew Johnson of Kincaid Grill located in Anchorage, Ala., come together to give back and share their wisdom with the future generation of culinary professionals.Read More