I ran across this explanation from a company that sells seafood: ....products are sealed in vacuum-packed pouches while still frozen. This prevents dehydration or “freezer burn”, and is most effective way to preserve quality. We go to great lengths to bring you the best seafood possible, as with any all-natural product there are bacteria that develop during the thaw process. The curious thing about seafood is that when in an anaerobic (airless) environment, there is a chance of the formation of the bacteria Clostridium botulinum, also known as C-bot, a cause of food poisoning. By removing the packaging, you eliminate the risk of C-bot contamination. Just to be on the safe side, the FDA requires these guidelines for all vacuum-packed seafood.
James Schroeder changed their profile photo