With the growing demand for fish products around the world, the development of fishing activities is changing rapidly. Today, the resources and infrastructure of the fishing industry have grown enormously.
The sea fishing sector, refrigerated storage and private sector export of coastal fishing have a wide range of investments due to their large unused marine resources and the enormous export potential.
Once frozen, it must be stored at a constant temperature of -23 ° C (-10 ° F) or less to maintain a long life and to ensure quality. Much of the fresh fish is water. Because fish water contains many dissolved substances, it does not freeze uniformly at the freezing point of pure water. Instead, free water in fish freezes over a wide temperature range, starting at about -2 ° C (28 ° F). The remaining amount of free water decreases until the product reaches a temperature of approximately -40 ° C. Fish kept and packaged below this temperature so as not to cause water loss due to sublimation can be stored indefinitely. Unfortunately, there are relatively few commercial freezers that can store fish at -40 ° C due to huge variations in energy costs. Fish are normally stored between -18 and -29 ° C, the shelf life varies from a few weeks to almost a year.
The International Institute of Refrigeration recommends that lean fish such as squid and haddock be stored at -18 ° C and that fats such as squid and squid be stored at -24 ° C.