Freezing Technology

Crustacean shellfish, frozen

 

Criteria specific to the grading of frozen shellfish and their descriptions are essentially the same as those applied to the grading of frozen vertebrate fish
Cephalopods, fresh or refrigerated
	Colour	Skin: bright, dull, bleached Meat: pearly white, lime coloured, pinkish or light yellow
	Adherence	Adherent to the meat, easily separating from the meat
	Texture	Meat: very firm, firm, slightly soft Tentacles: resistant to tearing off, can be torn off easily
	Odour	Fresh, seaweed, slight or no odour, sour