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Hawaii News

University of Hawaii researchers develop method to extend the expiration date on fresh fish, other foods

  • STAR-ADVERTISER / 2019
                                University of Hawaii scientists have developed a “supercooling” technology that preserves perishable materials at below-freezing temperatures without the formation of ice crystals that rake over food tissues like a glacier scouring a mountainside.

    STAR-ADVERTISER / 2019

    University of Hawaii scientists have developed a “supercooling” technology that preserves perishable materials at below-freezing temperatures without the formation of ice crystals that rake over food tissues like a glacier scouring a mountainside.

Fresh fish for poke, sushi and sashimi is highly prized and usually in great demand in Hawaii, especially around the holidays. Read more

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