Haddock

At Maine Lobster Now, we source this product directly from our vendor in Iceland. The boneless, skinless filets arrive at our facility at peak freshness and are quickly portioned, vacuum-sealed, and flash-frozen.

Nitrogen Freezing forms a crust around the product to lock in moisture. This is why you won't see a bunch of water in our bags once you thaw the product. More importantly, the speed at which the product freezes, at temperatures as low as -180 degrees Fahrenheit helps form very small ice crystals. These small ice crystals preserve the texture and taste of our haddock and help ensure the texture and taste remain the same as if it was fresh. The texture is preserved because the ice crystals are so small from fast freezing, that they don't damage the cell wall. Traditional freezing methods create larger ice crystals that damage the cell wall and change the texture. So the lower the temp, the faster the freeze, the smaller the ice crystals, and the better the texture! Nitrogen is the lowest temperature gas which is why you get the best results! Other vendors may claim nitrogen freezing, however if you don't lower the temperature on the tunnel down to -180, you won't get the ideal results. With our product you can taste the difference all the way to your dinner table!

Nitrogen makes up about 78% of the air we breathe. Nitrogen is a completely safe gas that humans interact with every day. So don't be alarmed, nitrogen is completely safe. This is why we nitrogen-freeze all of our frozen seafood upon receipt before storing the product. But why do we do this? At Maine Lobster Now we strive to deliver the best quality product we possibly can to our consumers. Our Buyers are working tirelessly to make sure we can provide these high-quality products consistently and we take pride in making sure we take expert care as soon as the product enters our facility. Nitrogen-freezing all frozen products allow us to deliver the freshest, most flavorful products to our consumers.