Freshly caught, processed fish and shellfish products need to be preserved on ice.

Ice is used at all points in the fish and seafood processing chain – during fishing on boats, at the docks during transport to market or processing areas, in central processing areas and after processing, during transport of fish and seafood to market and sale at the market. It requires constant temperature control to maintain optimum quality and extend shelf life. The use of ice reduces bacterial or enzyme activity in seafood products, slows decay, and produces a higher quality grade. Ice provides a sanitary means for this preservation.

Application:

1、Freezing after fishing allows longer fishing time without compromising the quality of the catch  

2、 The product was frozen during transportation

 3、Freeze the seafood during processing

4、Freeze after processing