Frozen Food : Fish

The proper freezing fish requires cooling to a temperature below -5 ° C before passing two hours after fishing. This is the reason why you will not get the same results of safety and organoleptic characteristics by freezing fresh fish we bought at the fishmonger or supermarket.

In freezing at industrial level, the fish undergoes a glaze of ice to reduce its temperature. This process involves cleaning, chopping and freezing of the product at temperatures below -25 ° C.

BENEFITS

Unlike fresh fish, frozen products are not waste.

By industrial frozen maintain their organoleptic and nutritional almost intact.

Furthermore, this method of preservation slows bacterial growth and enzyme activity limit the tissues, by significantly increasing the shelf life of the product.

RECOMMENDATIONS:

They should be stored in the point of sale, at a temperature lower than -18 ° C.
Lean fish and plans are kept for longer (up to 6 months) to the semi-fat and blue.

To always let them thaw in the original container. We recommend the slow thaw in the refrigerator or microwave. If thawed under tap water, do not develop the product, and only if you cook it immediately.

Never thaw at room temperature to this temperature as quickly multiplying microorganisms.

No need to thaw the fish are consumed boiled. Nor breaded fish products in small pieces.