Senrei Introduces Advanced CAS Freezing for Seafood Preservation

At its Onagawa processing base, Senrei combines CAS technology with tunnel freezing equipment. The system is intended to address a common industry problem: during conventional freezing, water in seafood can expand into large ice crystals that damage cell tissue and lead to drip loss when the product is thawed.

According to Senrei, CAS technology vibrates water molecules so that moisture remains evenly distributed during freezing. The company says this helps preserve cell structure, freshness and texture in the finished fish.

Saury is a key catch at Onagawa fishing port and is known for its rich, fatty flesh. Senrei says its processing specialists handle and freeze the fish when it is at peak condition, using CAS freezing to limit the quality losses associated with conventional rapid freezing.

In conventional systems, ice-crystal growth can rupture cells, and thawing can produce “drip,” a loss of moisture, nutrients and flavor. The CAS process is designed to maintain a more uniform freezing environment and protect the fish’s cellular structure.

To serve food-service operators, takeaway outlets and supermarkets, Senrei supplies headed and gutted saury that has been prepared as fillets. The pre-processing is intended to simplify cooking at the final point of sale. The core specifications are:

The company says the product’s preservation quality allows it to be used in traditional Japanese dishes, including sashimi, vinegar-cured preparations and sushi, as well as Italian and other creative cuisines. Because the fish is already prepared as fillets, chefs and end users can skip additional cutting and cleaning steps.

Senrei says this reduces preparation time and supports consistency across final dishes, a factor that can matter for restaurant chains and delivery operations. The product is stored frozen and is intended for commercial food preparation.