Freezing techniques

Three processes and how they affect your seafood.

For the majority of operators, buying frozen fish and shellfish can put quality and variety on the table all year long from top fishing grounds as far apart as Iceland, Alaska and Australia.

"Given advancements in freezing technology and improved handling requirements on fishing vessels and in processing plants, a lot of frozen seafood is actually better and closer to its live, natural state than if it were delivered 'fresh,'" says John van Amerongen, marketing communications specialist with Trident Seafoods. "Correct handling, timely freezing and careful glazing can suspend high-quality seafood at its peak of freshness."

The industry uses three primary freezing methods, described in descending order of quality and cost:

Frozen at sea is "the Rolls Royce"of processing, says Tom Sherman, VP of marketing for Icelandic USA, a seafood company. The fish is cleaned, water-glazed and quick-frozen in modern processing facilities on board the trawler within hours after it's caught. At the plant, the product is individually quick frozen (IQF) and packed, never breaking the cold chain.

Land frozen seafood is gutted and iced down on the boat, then processed on shore. Fillets are glazed and individually frozen before packing and storing in temperature-controlled warehouses.

Block frozen fish is also processed on land; the fish are machine filleted and frozen solid in a block of ice, causing some breakage and deterioration in processing and thawing.

More From FoodService Director

Industry News & Opinion

A new law in Washington will expand Breakfast After the Bell programs throughout the state, the Daily Fly reports.

Signed into law on Wednesday by Gov. Jay Inslee, HB 1508 requires that schools in which at least 70% of students qualify for free or reduced-price meals offer Breakfast After the Bell by the time the 2019-2020 school year begins.

The food offered at breakfast must meet federal nutrition standards and can’t be made up of more than 25% added sugar. Schools must also give preference to food that is fresh and grown in the state.

The breakfast period can...

Industry News & Opinion

The University of Southern California in Los Angeles will begin offering fresh kosher meals three times a week at its USC Village Dining Hall, the Daily Trojan reports.

The meals will be delivered to the dining hall every Tuesday, Wednesday and Thursday evening by a local kosher butcher beginning March 20. The butcher will also deliver sandwiches, salads and other kosher items to a marketplace on campus.

Around 15 Orthodox students who are on meal plans will be able to enjoy the meals, according to the Daily Trojan. Students can receive their meals at the cashier’s desk in...

Sponsored Content
fish tacos

From High Liner Foods.

Younger consumers are driving an increased focus on sustainability, and more consumers overall are demanding a wider variety of seafood on menus. With shifting interest in seafood, operators need to be familiar with the seafood consumer—who they are, what they’re looking for and when they eat it—to more effectively boost interest in seafood dishes.

Understand consumer habits

Technomic’s 2017 Center of the Plate: Seafood & Vegetarian report finds that 65% of consumers eat seafood at least occasionally (once every 90 days or more), either as an...

Industry News & Opinion

The Missouri House of Representatives has initially approved a bill that would enable students with dietary issues to forgo mandatory meal plans at public colleges and universities, U.S. News reports.

Approved Tuesday, the bill would grant students with medical documentation of food sensitivities, food allergies or medical dietary issues the right to opt out of meal plans.

Supporters of the bill say it will allow students to not have to pay for food they can’t safely eat, while opponents say that the bill will negatively impact schools financially. According to legislative...

FSD Resources