With the growing demand for fish products worldwide, the development of the fish sector is changing rapidly. Today, the resources and infrastructure of the fishing industry have grown enormously.
The marine fish processing industry, cold storage and coastal fish exports of the private sector have a wide range of investments due to their large untapped marine resources and huge export potential.
Once frozen, it must be stored at a constant temperature of -23 ° C (-10 ° F) or lower to maintain a long life and guarantee quality. Lots of fresh fish is water. Since fish water contains many dissolved substances, it does not freeze evenly at the freezing point of pure water. Instead, free water in fish freezes over a wide range of temperatures, starting at about -2 ° C (28 ° F). The amount of free water remaining decreases until the product reaches a temperature of about -40 ° C. Fish kept below this temperature and packaged so as not to allow the loss of water by sublimation can be stored indefinitely. Unfortunately, there are relatively few commercial freezers capable of storing fish at -40 ° C due to huge variations in energy costs. The 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 preserving lean fish such as squid and haddock at -18 ° C and fats such as squid and squid stored at -24 ° C.