National Frozen Food Day
Foods & Beverages
Scully's catch of the day!

When: March 6th

Where: United States

Traditional Celebration Ideas

Start by preparing something that's been hiding out in your freezer for far too long. If you are a hunter or fisherman and have caught more fish than you can eat tonight, freeze them for later consumption. Ice Cream is probably the most popular food that people place in their freezers, so take advantage of these modern times and buy some today, and what you don't eat you can freeze.


A standard size freezer can hold approximately 4-6 of the popular Tombstone brand frozen pizzas. 


Technically, especially if you live in an area like Siberia, where the climate allows for food to be frozen and preserved easily, frozen food has existed for centuries.  Over time many people have tried to develop creative ways to freeze food.  Clarence Birdseye, however is credited with inventing the quick freezing method back in 1924, which produces most of the types of frozen foods that we see on supermarket shelves today.  While working as a fur trader and eating fish, Clarence discovered that in freezing temperatures when they caught fish to eat, they froze almost instantly.  The good news was that after the fish were eventually thawed out and cooked properly, they tasted just as delicious.  This experience led to the discovery that food would need to be frozen very quickly in order to preserve the taste and texture in order  to be enjoyed the same way at a later time.  Clarence eventually perfected his quick-freezing process and while coming up that solution he also ended up creating 168 patents, covering not only the freezing process but also packaging and other related processes.

Interesting Facts

  1. To preserve food by the quick freezing process, doesn't require any additional preservatives.
  2. The common thought that freezing food depletes it of nutrients is not true.
  3. Refreezing food again is a safe process.
  4. Peas were the first common frozen food found in grocery stores.
  5. Frozen vegetables are nutritionally more reliable than fresh as freezing prevents sensitive vitamins and nutrients from being lost during transportation.


  • March 6th
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