Cold Chain Standards
Frozen fish are critical to ensure that the quality and safety of the product are maintained from the point of capture through to consumption.
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Some of the key cold chain standards for frozen fish are:
- Temperature control: Frozen fish must be kept at a temperature of -18°C or below to prevent spoilage and the growth of harmful bacteria. Temperature control should be maintained throughout the supply chain, from the processing plant to the final destination.
- Packaging and insulation: Frozen fish should be packaged in moisture-resistant and airtight packaging to prevent contamination and freezer burn. The packaging should also be insulated to maintain the required temperature during transportation.
- Handling and storage: Frozen fish should be handled and stored carefully to prevent damage to the packaging or product. The product should be stored away from direct sunlight and sources of heat.
- Transportation: Frozen fish should be transported in refrigerated vehicles, which are equipped with temperature monitoring systems to ensure that the required temperature is maintained.
- Traceability: A robust traceability system should be in place to ensure that the origin and movement of frozen fish can be tracked at all stages of the supply chain. This helps to identify any issues or problems quickly and effectively.
Adherence to these standards is essential to ensure that frozen fish is of high quality and safe for consumption. Failure to comply with cold chain standards can result in product spoilage, loss of product quality, and even foodborne illness.
Atlantic Salmon "Salmo salar"
Atlantic salmon that are sold as frozen fish and typically raised on salmon farms. These farms typically consist of large net pens placed in the ocean environment.
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The salmon are raised in these pens for several months to a few years, depending on the desired size and weight of the fish. During this time, they are fed a diet of pellets made from a combination of fish meal, fish oil, and other ingredients.
Once the salmon are fully grown, they are harvested from the pens and transported to processing plants, where they are gutted, cleaned, and frozen. The freezing process typically involves placing the fish in a blast freezer, which rapidly freezes the fish to a temperature of around -40°C.
The frozen salmon are then packaged and shipped to retailers, where they can be sold to consumers.
When ready to be cooked, the frozen salmon can be thawed in the refrigerator overnight or thawed quickly in cold water.
Tuna Fish
Tuna can be produced by freezing fish in several ways. One common method is known as “blast freezing,” which involves rapidly freezing the fish at extremely low temperatures (-40°F/-40°C or lower) within a matter of hours.
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This process helps to prevent the formation of ice crystals within the fish, which can damage the texture and flavor.
After the tuna has been blast frozen, it is typically stored at a consistent temperature of -18°C or lower to maintain its quality until it is ready to be shipped or used for processing. The frozen tuna can then be thawed for various purposes, such as for use in sushi, canned tuna, or other seafood products.
It’s worth noting that the quality of the final product can depend on various factors, including the freshness and quality of the fish before freezing, the speed and consistency of the freezing process, and the conditions in which the fish is stored and transported.
Proper handling and storage of frozen tuna is essential to maintain its quality and safety for consumption.
Cream Dory "Pangasius Fillet"
Cream dory is known as Pangasius Fillet in Vietnam and also in other Countries.
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The process of producing frozen cream dory typically involves several steps:
- Cultred: Pangasius fillet is a type of fish that is commonly farmed or cultured in countries such as Vietnam, Thailand, and Bangladesh. The fish is typically raised in freshwater ponds or tanks, and they are fed a diet of plant-based pellets.
- Processing: Once the fish are brought on board the fishing vessel, they are typically gutted, scaled, and filleted. This process helps to remove any unwanted parts of the fish and make them ready for further processing.
- Freezing: After processing, the fish are frozen to help preserve their quality and freshness. They may be frozen individually or in bulk, depending on the needs of the customer.
- Packaging: Once the fish are frozen, they are typically packaged in plastic bags or boxes. The packaging helps to protect the fish from freezer burn and other types of damage that can occur during transport and storage.
- Distribution: The frozen cream dory pangasius is exported to many countries and distributed to supermarkets, restaurants, hotels. It may be sold under various brand names and packaged in different ways, depending on the needs of the customer.
Overall, the process of producing frozen cream dory is similar to that of other types of frozen fish. However, the specific methods and techniques used may vary depending on the location and the preferences of the fisherman or fish processing company.
Recipes
Cream Dory with Butter Garlic Sauce
Grilled Atlantic Salmon with Mango Salsa
Steamed Golden Pomfret with Ginger and Soy Sauce
Tuna Sisig
Frozen Box Food Corporation
136 Congressional Avenue,
Quezon City, Metro Manila 1106
PHILIPPINES
Email:
[email protected]
Contact No.:
8561-9678