Sea Products

• Cooling is the process of reducing the temperature of the fish to 0 ºC, which is just above the freezing point. Seafood, which will be sold in a short time, is kept in warehouses at an average temperature of 0 ºC and is supported with ice cubes and offered for sale on the counters.
• Freezing process for prolonging the storage period of seafood plays a very important role in minimizing spoilage and economic loss, as well as in controlling public health problems and foodborne pathogens. Products that are frozen in -35-40 ºC rooms can be stored for a long time by taking them to – 18ºC storage room.
• Glazing has an important place in the processing of fish, which is a perishable food. The cleaned and pre-processed products are shocked in units with 5 m/sec air flow at -40°C. The fish whose internal temperature reaches a minimum of -18ºC are taken from the shock chamber and taken to the glaze area in the room where the packaging will be made. Glaze is an ice application applied to the surface to protect the product immediately after freezing.