People ask me all the time, why does my fish taste so good?  The answer is both simple and complex.  At Krazy Mikes, we use a patented process from a company called Grovac, which removes that muddy fish taste and kills any spoilage bacteria in the food.  A more technical explanation from the manufacturer:

Explanation of the Grovac Technology

Grovac is a patented, All Natural Food Technology that significantly reduces the "bad" bacteria count in food, thus enhancing its safety.  The technology also extends the shelf life of food, because of the reduced bacteria count and its anti-oxidant features.  It can be used at any stage of the food chain - from the farm to the fork, and with a variety of food products - meats, poultry, seafood and produce.  Since it's all natural, it's easy on the environment.

It received one of its patents because of the uniqueness of its design.  It combines two ideas previously used in the food industry a vacuum and organic compounds, plus natural powers of osmosis.  These two ideas had not been used in conjunction - a patented technology we call Alternating Environment Technology (AET).  We have developed unique, low-cost, easy to operate equipment and proprietary natural ingredients solutions to support the Grovac technology.

Alternating Environment Technology (AET), while All-Natural, exposes food to two completely unique and very different environments.  The first is a vacuum, which simulates outer space.  The food (without a space suit) expands in this environment, exposing more of the tissue and cells of the food, as well as the bacteria residing on the food (sometimes deep within the tissues).  Next, we dissolve organic compounds into the water.  The resulting solution is similar to a slightly salty seawater environment, but with added anti-oxidants. Since the vacuum exposes more of the food tissue and the cells, it prepares the food for a deep cleansing, which cannot be accomplished with industry-standard surface sprays.  We repeatedly alternate the food between these two environments.  As you might imagine, moving from space to the sea does create disruption.  Also, because the solution is hypotonic (there is less salt in the water than in the food) and because there is a higher concentration of carefully selected organic compounds, you have the natural movement of the desirable organic compounds into the food.  After an average twenty minutes, the food emerges with a deep cleansing.  The bacteria count has been significantly reduced.  This bacteria reduction and the anti-oxidant features of the technology, naturally slow down the aging process of the food.