Frozen Factor
Stability & Consistency Above All Else In...

Frozen Factor

Our frozen sourcing strategy
is a winning scenario for everyone,
but you must trust your source.

Not all frozen is created equal!

In the past, seafood that was sold in the frozen state was seafood that was not sold fresh; therefore leading to a lower quality/aged product being frozen - this created the reality that frozen meant low quality. Today, many top seafood species are intentionally frozen to preserve all the natural benefits and flavor of the product as well as freeze the costs leading to a more stable commodity.

In today's world, you have to first trust your source. The seafood industry is extremely fragmented with traders, dealers
and brokers everywhere in the vast supply chain. At Wixter, we look to be as direct as possible with the source and we
work tirelessly to limit unnecessary costs, ensure no product abuse or mishandling, and guarantee a consistently high
quality product.

 

Quality + Nutritional Benefit

Frozen Fish Retains Quality and Nutritional Benefit

We opened shop because there is a better way to supply seafood to consumers. We don’t buy for marketing; hence why we promote frozen seafood rather than “Fresh” seafood. After a product has been harvested or caught it immediately starts decomposition. Decompostion has an immediate effect on the nutritional benefits as well as the taste of the seafood. If that product is immediately flash frozen, it locks in that state of nutrient density, flavor and market price for prolonged periods of time. All of the variability and volatility of fresh is removed.

The key factors for maintaining seafood quality are time, temperature and cleanliness. As time ticks and temperatures climb, bacterial growth increases, seafood quality diminishes, and eventually spoils. Seafoods, more than many other foods, need to be frozen very quickly to prevent cellular damage. Wixter's seafood offerings are rapidly chilled down and held at 32F until it is flash frozen at a temperature no higher than 0 degree F and protected from dehydration by either glazing (a light amount of water that forms a protective layer of ice) or vacuum sealing. Wixter seafood is held or transported at below 0 F for a finished product that tastes every bit as fresh as the day it left the water. Numerous side by side studies have shown that consumers cannot distinguish between high quality frozen seafood and quality fresh seafood.

Advancements in Frozen Foods

Some of the most exclusive, delectable species in the world are harvested as far away as Antarctica, Russia and S. Africa. Advanced freezing technologies allow for flash freezing to ultra low temperatures immediately after harvest so the fish is just hours old, instead of 1-2 weeks like most 'fresh' seafood. Lets stop buying into the marketing, and start buying seafood that is being produced in the most sustainable way possible!

The landscape and perception of frozen foods has changed considerably over the last 15 years through new quick freezing technologies, production efficiencies and logistics process, and advanced research in the nutritional benefits of fresh frozen.There has been a significant amount of new research done on the fresh freezing of fruits, vegetables and proteins and we look to promote these advances, seafood specifically.

If you can consistantly enjoy Wild Sockeye Salmon or New Zealand Langostinos, then be grateful. Be grateful for all the farmed salmon and shrimp consumers who keep your price competitive enough to not make wild species a rare delicacy. We are fortunate to be able to continue enjoying wild caught foods - seafood is the last wild animal protein available for human consumption and we should enjoy it in conjunction with responsibly farmed seafood. All other animal proteins we consume are farm raised and seafood should not be villainized for achieving net benefits - we acknowledge there is still work to be done and are extremely optimistic that the industry will continue working tirelessly to ensure we are raising seafood in a sustainable, environmentally conscious manner.

Most wild seafood species are not growing but they are balancing out and some are resurging from overfishing. Illegal and under reported fishing (IUU) figures show that ‘pirated’ fish account for less than 7% of total harvest compared to almost 40% 10 years ago. You will find some eNGO’s that utilize this old information to drive their agenda and that is very unfortunate and damaging to the all the work that has been done by governments and industry in recent times. Wixter doesn’t align with any particular 3rd party sustainability organizations but we do support many of them - for the most part, they are all fairly similar and good for the industry; however they must find a way to consolidate and prevent confusing consumers through branding, and costing manufacturers too much money conducting their individual audit schemes.

 

Zero Waste

Minimizes cost, improves sustainability. Period.

 

Carbon Footprint

Being a frozen source, our carbon footprint is a significant improvement over fresh seafood. Local, when logical. Seafood comes from almost every country on the planet - in this sense, local is global when dealing in flash frozen products. The goal is to minimize carbon footprint and prolong shelf life. We absolutely love to promote local fresh water delicacies such as Walleye, Lake Perch, trout and smelt when they are in season and can be packaged properly.