Due to the growing demand for seafood throughout the world, the development of the seafood business is changing rapidly. Today, the resources and infrastructure of the seafood industry have grown significantly.
The marine fish processing sector, cold storage and export of coastal fish in the private sector have a wide range of investments due to their large untapped marine resources and huge export potential.
After freezing, it should be stored at a constant temperature of -23 ° C (-10 ° F) or less to maintain a long service life and ensure quality. A lot of fresh fish - water. Since fish contain many solutes, 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 is reduced until the product reaches a temperature of around -40 ° C. Fish stored below this temperature and packaged in such a way as to prevent water loss by sublimation can be stored indefinitely. Unfortunately, there are relatively few commercial freezers that can store fish at -40 ° C due to the huge fluctuations in energy costs. Fish are usually stored at temperatures from -18 to -29 ° C, shelf life varies from a few weeks to almost a year.
The International Institute of Cold recommends storing fast fish, such as squid and haddock, at -18 ° C, and fats, such as squid and squid, stored at -24 ° C.