Contents Index

Handling Sea-Frozen Fish













Accompanying Notes
Table of Contents


MINISTRY OF TECHNOLOGY

TORRY RESEARCH STATION

By A. BANKS, B. Sc., Ph.D., F.R.I.C.

TORRY ADVISORY NOTE No. 2

Crown copyright material is reproduced with the permission of the Controller of Her Majesty's Stationery Office.

This electronic document has been scanned using optical character recognition (OCR) software and careful manual recorrection. Even if the quality of digitalisation is high, the FAO declines all responsibility for any discrepancies that may exist between the present document and its original printed version.


Accompanying Notes


In the context of white fish, outlines the advantages of freezing fish at sea onboard distant water trawlers, enabled by the development of the vertical plate freezer at Torry Research Station in 1953. Emphasises the need to handle blocks of sea frozen whole (gutted) fish with care during unloading and transfer of the frozen cargo from ship to port cold store to avoid damage and, rapidly, to reduce any temperature increase to a minimum. Refers to a ‘kit’, a measure of weight for the sale of white fish on the quayside (Note 17). Recommends for freezing and storage a temperature of - 20 F (- 29 C). In later R&D work, after international units were adopted, - 30 C was adopted as the recommended temperature for freezing fish and frozen storage. Read in conjunction with Notes 34 and 75.

(FAO in partnership with Support unit for International Fisheries and Aquatic Research, SIFAR, 2001).


Table of Contents


Why freeze at Sea?
Some facts about freezing
How to handle sea-frozen fish


Contents Index