Why Southstream Chooses Frozen-at-Sea: Following Your Fish From Ocean to Order

Ever wonder how fish can keep its quality throughout the journey from the ocean right to your plate? The process can be long, and the journey far. That’s why Southstream chooses FAS (Frozen At Sea) methods to preserve optimal conditions right from the jump on board! Let’s go on a quick trip out to sea to witness just how it all comes together.

Harvest

Fish are caught at sea, and the freshness clock starts the moment they come aboard.

Immediate Handling

The catch is bled, cleaned, and chilled on deck, so there’s no waiting on a dock or in a truck.

Processing on board

Fish are headed, gutted, and filleted right on the vessel while still at peak quality.

Frozen at sea

Product is blast- or plate-frozen within hours of the catch. This is the core of the FAS advantage: “fresh” fish can spend days on ice before it reaches a kitchen, while FAS fish is locked in at its best.

Packaging and glazing

A protective ice glaze and sealed packaging prevent freezer burn and moisture loss.

Quality control

Southstream inspects for size, appearance, temperature, and food safety, so chefs get the same product every order.

Cold-chain storage

Fish is held at 0°F (-18°C) or below with continuous temperature monitoring. 

Distribution and delivery

Refrigerated transport keeps the cold chain unbroken all the way to the restaurant’s back door.

Into the kitchen

Chefs thaw overnight under refrigeration and get consistent fillets, predictable yields, and less waste.

And just like that… you’re enjoying some crispy fish and chips or delicious fish tacos. And the best part? It tastes like you just caught it! Quality intact, taste never better. That’s the advantage of FAS. That’s the Southstream way.  

Check out our Product Lines page for more information.