In the early 1900s, Clarence Frank Birdseye II of Montclair, New Jersey, US, conducted experiments and received patents for the development of greatly improved methods to freeze fish for commercial production. In 1922, he formed a company, Birdseye Seafood, Inc. , to freeze fish fillets with chilled air at -45 °F (-43 °C). In 1924, he developed an entirely new process for commercially viable quick-freezing: packing fish in cartons, then freezing the contents between two refrigerated surfaces under pressure. Birdseye created a new company, General Seafood Corporation, to promote this method. In 1929, Birdseye sold his company and patents for $22 million to Goldman Sachs and the Postum Company, which eventually became General Foods Corporation, and which founded the Birds Eye Frozen Food Company. Birdseye continued to work with the company, further developing frozen food technology.
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