This year we are celebrating a huge historic milestone – 100 years of the frozen food industry.
Back in 1924 a man named Clarence Birdseye revolutionised food production, packaging and food distribution for the world for the next century and beyond.
Whilst out fishing in Newfoundland, Clarence observed that when fish were caught and brought out of the freezing waters and placed on the ice, the combination of the temperature and exposure to the elements froze the fish almost instantly. Then, when it came to eating the fish once thawed, to his amazement they were as firm and fresh as if they had just been caught.
What made this method of freezing unique, whilst maintaining the freshness and flavour, was the speed of the freeze – ‘flash freezing’.
That is when Clarence Birdseye set about inventing and patenting his ‘Quick Freeze Machine’, step-by-step, he invented the processes that would one day become standard practice across the world.
At Larry’s
Making the most of Clarence Birdseye’s discovery we use frozen fish and to make sure that the fishcakes and savouries we make for you are the best they can be we use fresh frozen vegetables and herbs in our recipes to give you zinging fresh flavours.
These ingredients are frozen as soon as possible after being picked so that all the flavour and nutrients are preserved. From spring onions and broccoli to the spices – red chillies, ginger and the herbs – dill, parsley, chives and tarragon we add them straight to the mix and then make and blast freeze the fishcakes to keep the flavours in.
Our freezing process allows the flavours to develop so you get an even better fishcake that can go straight to the oven or fryer and be ready to eat in less than 20 minutes.
Join us in celebrating and raise a toast (and a Larry’s Fishcake) to Clarence Birdseye, the founder of the feast.
