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
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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
(FAO in partnership with Support unit for International Fisheries and Aquatic Research, SIFAR, 2001).
Why freeze at Sea?
Some facts about freezing
How to handle sea-frozen fish