The ABC's Catalyst programme on 21 April did a study of the CSS system of freezing their Kingfish product using liquid nitrogen. A well conducted taste test with a panel of people with an interest in sashimi produced the unexpected result that the CSS sashimi product was preferred to the fresh sashimi product. This confirms CSS claims for the quality of the product and indicates that the demand prospects for CSS will be very strong as the market comes to appreciate "sensory fresh" Kingfish.
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