Rapid Cooling Technique Before the invention of refrigeration, the problem of food preservation was troubling people. Preserving food for the winter relied more on salting than refrigeration due to the lack of possibilities for that. But a New Yorker who worked on cooling foods with ice, Clarence Beardsay, was working as an office worker. In the 1930s. From the twentieth century he moved to Labrador and noticed that the fish caught there in the winter freeze immediately and retain their taste for longer periods. He demonstrated his new "quick icing" technique in Washington with a sheet of ice, a fan, and a bucket of salt water, and he made a marinade of calcium chloride.