Freezing is the main method of processing fish for food use, accounting for 53% of total processed fish for human consumption. In developed countries, the proportion of fish that is frozen has been constantly increasing.

Freezing and frozen storage of fish can give a storage life of more than one year, if properly carried out and depending on the product. Freezing has enabled fishing vessels to remain at sea for long periods, and allowed the stockpiling of fish during periods of good fishing and high catching rates, as well as widened the market for fish products of high quality.

One of the critical driving factors for the successful evolution of cold chains is the type, location and size of market for frozen fish. According to an FAO policy brief on agroindustry, despite the challenges, economic and demographic trends in sub-Saharan Africa, including a growing middle class and increasing urbanization, offer significant opportunities for reaching more rapidly the “critical mass” needed for cold chain market development in the region.

Reliable and efficient cold chains contribute not only to reducing food loss and waste (FLW), but also to improving the technical and operational efficiency of the food supply chain. Cold chains thus facilitate compliance with quality and safety requirements and promote market growth stimulating increases in production.

Encouraging the freezing of fish and proper use of cold storage for FLW reduction will rely on consumer demand and perceptions of frozen fish and fish products. Frozen fish retailers therefore have a role to play in educating buyers and consumers of the benefits of frozen fish, how to store it, thaw it and take care of products, to ensure quality is maintained and FLW prevented.