The Japanese are always improving technology and this time it has to do with a fridge called “kuraban” and a company called Mars. The combination that preserves food for three times longer and sea snow ice that has specific ice crystals that are softer on the edges and hence do not disturb the fish’s skin. In addition the ice prolongs freshness by hindering the amino acids and the bottom line is; preserve fish without freezing and maintain its integrity longer. Perhaps a breakthrough that will permit sushi lovers to enjoy fresh fish that travels long distances. I was told that 90% of the global tuna that is frozen is held in deep freeze for several months at a time.