A physical process causing the effect of preserving fish or meat food
throughout long periods of time, tens of months, thereby preserving the
properties of a fresh product, such as its color, smell, texture and
taste, while preserving the proteic and vitaminic contents of the
original product, is revealed. In the case of fish, the process consists
of the following steps: a) Capturing, eviscerating, cleaning, and washing
the fish, all in an hygienic environment; b) Keeping said fish under
moderate cold, using ice scales or adequate cold facilities; c) Cutting
the fish in agreement with the commercial requirements to be satisfied;
d) Subjecting the fish to an initial quick freezing process reaching
-5.degree. C.; e) Packaging the product in special packages, which
possess high impermeability to gases and water vapor, being flexible and
adaptable while being physically resistant; f) Subjecting the packed
product to a "high vacuum" process, wherein "high vacuum" is defined as a
99% vacuum; g) Continuing the quick freezing of the process to reach
-18.degree. C.; h) Keeping the packed product in plastified cardboard
boxes on pile-up systems, at low and uniform temperatures around
-18.degree. C.; i) Using the treated product; j) Consuming the treated
product by cooking it using normal methods.