It is fact that fish is all about freshness and freezing fish is the only way to keep them fresh. This is what most of the commercial fishing operations do, moments after catching them. One thing is there that freezing can destroy the texture of fish, make it dry and crumbly or slimy and sludgy, instead of firm and buttery. The process can preserve come measure of the taste and there it makes money.
Chinese restaurants are specializing in this process with live fish tanks all over the entrance. But live fish is naturally a heavy proposition. Boni Comandante has developed a system for flying fish live from Palawan in tanks straight to Hong Kong via chartered light airplanes. He keeps the live fish in a cooler and after six hours it remains alive.
According to him the condition in the cooler enable the fish to sleep up to 12 hours. And thus Boni apply for patents on the process and thus he has now a very profitable business, Buhi Corporation. This means that the fish remain fresh and alive when it allows to sleep for several hours in certain coolers with some different conditions.
