Icing of fish

ICING OF FISH

  • Fish is a highly perishable material and it undergoes autolytic, microbial and chemical decomposition soon after its death. Spoilage rate is dependant mainly on the temperature condition under which the fish is stored. Hence the temperature of the fish should be kept very low as possible in order to maintain the quality. Ice is an important cooling medium for fish as it has a large cooling capacity for a given weight or volume. It is harmless, portable and cheap. Very rapid cooling is possible through intimate contact between the fish and small piece of ice. Ice keeps chilled fish cold, moist and glossy, prevents deterioration that would accompany other materials of cooling. Flake ice, crushed block ice and tube ice are used for icing of fish.
Last modified: Friday, 16 September 2011, 4:38 AM