What is a Fish Freezing System?
A fish freezing system is an industrial blast freezing system that rapidly freezes fish and seafood to temperatures between -18°C and -40°C. Rapid freezing preserves the cell structure of fish, minimizes ice crystal formation and maximizes product quality, freshness and nutritional values.
Why is Fish Rapidly Frozen?
In slow freezing processes, large ice crystals form and pierce the cell walls of fish. This negatively affects product quality, texture and appearance after thawing. Blast freezing forms very small ice crystals and preserves cell structure.
Applications
- Fish fillet freezing (salmon, sea bass, sea bream, trout, etc.)
- Shrimp, mussel, squid, octopus freezing
- Packaged fish product freezing
- Fish processing and packaging facilities
- Seafood export facilities
- Fishing cooperatives and processing plants