Contents Index

Freezing at Sea: Advice to the Crew














Accompanying Notes
Table of Contents


MINISTRY OF TECHNOLOGY

TORRY RESEARCH STATION

TORRY ADVISORY NOTE No. 34 (Revised)

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


Describes good practice for handling the catch on stern freezer trawlers from the time the fish come onboard until the frozen product is stored in the ship's cold store, and summarises the main points. Advice is given on handling to avoid damage, sorting, gutting, washing and bleeding, loading the freezers, and cold store operation at -30C, with some comments on avoiding wormy fish. The advice is mainly concerned with freezing whole white fish, but some advice is given on fillet freezing and shrinkage. In general, the advice is also relevant to freezing blocks of whole fish and fillets onshore. Read in conjunction with Notes 2, 36, 62, 75 and 80.

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


Table of Contents


Introduction
On the fishing deck
On the factory deck
Operating the freezers
Using the air blast freezer room
Stowage in the cold store
On fillet freezing trawlers
The main points once again


Contents Index