Help with DIY flash freezing

Dry ice is Co2.

I don't think the alcohol gets any colder than the dry ice (-109 f) but it doesn't freeze. So when you immerse your product it will freeze much faster.

exactly... the alcohol should get down to near the dry ice temp.  The alcohol is just the medium to convey the cold... used here because its freezing temp is around -120-130 if i remember right from chemistry... and you are right of course about dry ice being CO2... my comment about liquid nitrogen was silly.  The mixture does sorta act the same though... boiling and what not.

The key here is that you really don't need to get it much colder than the fish needs to freeze.  You do want to get it done quickly.  You need to supply a medium that allows for efficient thermal transfer, liquid being much much better than air.  I think sigelvictory gets what I'm saying.  A 5 gallon bucket of the supercooled saline will freeze a gallon of fish pretty quickly with no issues.  That's why I said make 4 gallons in a 5 gallon bucket.  Note that you really only need to get it below -5 C (23 F)  quickly for best results as most of the water in the fish is already frozen by that time.  After that you can finish it off to 0 degrees F for best and safest storage.

-Allen

Would the salty water with dry ice not be an option? Or would the water just freeze?

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Would the salty water with dry ice not be an option? Or would the water just freeze?

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The dry ice would freeze the saline water.

-Allen

Would the salty water with dry ice not be an option? Or would the water just freeze?

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salt water has a much lower freezing point than plain water, but not that low.  For this to work you really need to use solvents.  Acetone is another that is commonly used for tolerance fitting parts.

I'm guessing the best use for this method is not so much trying to preserve fish for later consumption but maybe freezing it to a point to kill stuff for a Sashimi meal.

I'm guessing the best use for this method is not so much trying to preserve fish for later consumption but maybe freezing it to a point to kill stuff for a Sashimi meal.

Well, the flash freezing accomplishes both, preserves the fish at a high quality level (sushi!).

-Allen

Does this mean we can start eating rockfish sashimi safely now?