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Freezing & Cooling |
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The many advantages of using cryogenic freezing and cooling for fish and seafood have made it one of the most widely used techniques in the world.
Some of the major advantages are:
- Faster freezing, leading to less drip loss upon thawing and better flavor
- Reduced dehydration, giving the producer higher yields
- Lower investment costs, leaving the producer more to spend elsewhere
- Low maintenance and downtime, which increases efficiency
- High levels of hygiene built in, reducing cleaning requirements
- Pre-freezers harden the product, leaving it without belt marks
For example, immersion of shrimp in liquid nitrogen to crust-freeze the surface prior to glazing enables the producer to accurately and consistently apply the glaze before final freezing. Many producers of white fish filets have also profited from cryogenic freezing by attaining higher yields as well as better finished color and flavor. |
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This general guide is designed to show which freezers are suited to the products in this food category. It is by no means exhaustive, so please contact us to discuss your specific needs.
Freezer ------ Product | Cabinet | Contact | Spiral | Tunnel |
Filets | ** | *** | *** | *** |
Whole Fish | * | * | ** | *** |
Shrimp | * | ** |  | *** |
Shellfish | * | ** | | *** |
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