Many individuals contributed to the creation of frozen food, but most credit goes to Clarence Birdseye.
Frozen food has always existed in climates that were cold enough for the food to freeze. Enoch Piper, William Davis, and Daniel E. Somes. invented innovative food-freezing techniques, however, Clarence Birdseye is credited with inventing in 1924 the quick freezing method, which produces the type of frozen foods that we know today.
While working as a fur trader in Canada, Clarence Birdseye discovered that the fish that he and the local Inuit caught froze almost immediately after being pulled from the water. He noticed that the fish was just as delicious when thawed out months later. From this experience, he theorized that food must be frozen very quickly in order for it to retain its taste and texture.