Cooling right after catch

 

Once the catch is on board it is very important to cool it as quickly as possible with liquid ice. Once the fish has been allowed to bleed in running seawater/water it should be pre-cooled further down to a temperature as close to the intended storage temperature as possible.

It is not recommended to store the fish for more than 24 hours in liquid ice. If prolonged storage is necessary the raw material should be stored in crushed plate ice.

Another important factor is the temperature in the hold, which should be close to 0°C. By having good control over the hold temperature, both ice and energy can be saved and the rate of spoilage is minimised.


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