The modern frozen food industry was started by Clarence Birdseye in America in 1925. As a fur trader in Labrador Birdseye had noticed that fillets of fish left by the natives to freeze rapidly in arctic winters retained the taste and texture attributes of fresh fish better than fillets frozen in milder temperatures at other times of the year. Frozen foods were available before Birdseye’s pioneering innovations, but they were of poor and uncertain quality. Birdseye’s insight was that speed of freezing is crucial to retain quality and he was the first to develop machinery
