Our Technology

Our Technology

Remaining at the Cutting Edge of the Industry

We pioneer food safety and freshness enhancing technologies
to keep our Seafood the FRESHEST.

We pioneer food safety and freshness enhancing technologies
to keep our Seafood the FRESHEST.

The Power of Flash Freezing Technology

For some, “frozen seafood” has a negative connotation, being inferior to fresh. This is not always the case. Advancements in “Flash Freezing” technology have revolutionized frozen seafood as a high quality, convenient alternative to fresh. Here’s the science behind it:

Traditional Slow Freezing (-10° to -25° F) causes cells to rupture – negatively impacting flavor, taste, and texture.

Nitrogen Flash Freezing (-160° F) maintains the integrity of the cell – maintaining the peak flavor and texture of the Seafood in its fresh state.

The key here is freezing seafood fast and at extremely low temperatures. North Coast flash freezes our seafood within hours or even minutes of harvest, locking in maximum freshness until the moment you’re ready to thaw and prepare it.

Okay, so what are the Flash Frozen benefits?

  • Confidence. Your seafood has remained pristine from the moment it was caught and frozen to the moment it is on your plate.
  • Convenience. No need to worry about cooking that seafood before it goes bad! When you’re ready to enjoy, simply thaw and prepare!
  • Freshness. When you thaw that flash frozen seafood in your kitchen, it is just hours or minutes out of the water in a fresh state.

When fresh is not possible, flash frozen can be fresher than fresh.

North Coast is a Third Generation, Family-Owned American Company

North Coast is a Third Generation, Family-Owned American Company

Ozonated Water System

Sourcing the finest quality fish and shellfish is only one part of a multi-step process. Once we receive the seafood into our facilities, how do we keep it clean, safe, and pristine?

One of our primary tools is Ozonated water. In 1999, we installed an ozonated water system into our Boston Headquarters and then our New Bedford facility in 2004. Here’s the science behind it:

Ozone, or O^3, is elemental oxygen, which occurs naturally in our atmosphere. Ozone has been used for decades to purify water and food throughout North America. We produce ozone gas which is then injected into cold water and plumbed into each room for usage throughout our facility.

We use ozone to rinse fish that come into our buildings and disinfect our work surfaces because it is an all-natural, efficient, non-additive method of disinfecting. When exposed to oxygen and sprayed on a surface, it reverts from O^3 back to O^2 immediately and releases a tremendous amount of energy that obliterates any bacteria it encounters.

Building the Business through deep relationships, solid trust, absolute dependability and unwavering integrity.

Building the Business through deep relationships, solid trust, absolute dependability and unwavering integrity.

Salt Water Slurry

After receiving, inspecting, grading, and rinsing with ozonated water; we store our fish in large tubs of Slurry, which consists of salt water and ice flakes.

This allows us to maintain temperatures of slightly below 32.0 F, which does not actually freeze the fish but preserves its peak quality and condition until it can be cut into fillets, steaks, or portions.

Naturally Pure Shellfish

Naturally Pure Shellfish

Wet Storage Purification System

Once harvested, our Oysters and Clams are:

  • Carefully examined and graded
  • Purified in pristine filtered seawater, obtained from shellfish harvesting areas on Cape Cod
  • Held in our in-house wet storage system
  • Monitored by our in-house microbiology lab

This process 1) Naturally purges any sand, grit, or impurities, 2) Enhances flavor, texture, and freshness, and 3) Results in maximum product safety and shelf life.

We're Scientists

We're Scientists

Microbiological Lab

North Coast has always used microbiological analysis to validate the quality and safety of our products. When our Boston Headquarters facility was designed in 1999, an in-house laboratory was incorporated.

The lab utilizes state of the art FDA and AOAC methodologies to perform a variety of analyses in real time. From shelf-life testing to fat analysis and a whole lot more, the lab is an integral part of North Coast’s commitment to supplying only the freshest, safest and truly excellent fish and seafood to our beloved customers.

Our Seafood Tastes Better
Because Fresher Fish Tastes Better.