The right choice of dry-frozen fish

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Everyone understands that perishable foods must be cooked for food within an hour. If not, then they should be frozen. This is especially true for seafood. After all, fish cannot stay at positive temperatures for a long time. In the meantime, it will take more than one hour, and sometimes even several days, to reach the consumer's table.

If river, lake and coastal fish have a chance to get to your kitchen still fresh, then sea and ocean fish sometimes wait months for this. But it does not matter, modern technology of dry freezing of fish helps floating plants (ships) freeze it still fresh and deliver it to consumers in proper condition.

The right choice of frozen cod

Cod meat is a favorite dish all over the world, and this love has been going on since ancient times. There is a lot of it in the world's oceans and seas, every 10 fish caught is cod. Its meat is considered a delicious delicacy on the table of any person, and the price is affordable for everyone.

In any supermarket, the customer hasthe opportunity to purchase dry-frozen cod. Even on floating factories, this large ocean fish is filleted, frozen and delivered to our stores.

Connoisseurs of white layered, boneless meat should know if you are offered it under the guise of "chilled" - do not believe it. The cod was thawed, cooled and revalued several times more expensive. You should be aware that dry-frozen fish should not be thawed. Just before cooking, it is recommended to defrost it. Otherwise, she will smell bad and her meat will lose its white color.

The best option is ship freezing. Such floating plants apply the following treatments to cod:

1. Natural freezing. In this case, the fish is exposed to natural frost during the winter season.
2. Artificial freezing. It takes place in freezers in containers with sea water at a temperature of -12 °C.
3. Dry frozen. This is the most modern technology, which is carried out in special equipment with strong dry blowing at temperatures up to -30 °C.

Fresh-frozen salmon from the genus salmon

Salmon meat is also known and loved by everyone, although not everyone can afford it when they want. Most of all they buy it to decorate the festive table with it.

In the ocean, this salmon reaches one and a half meters in length, and its weight approaches 43 kg. It is usually recognized by its light red (almost orange) meat fillet with characteristic white layers.

Howany other fish, with normal freezing fresh frozen salmon, must have ice glaze (thin ice covering the carcass), the weight of which cannot exceed 5% of the total mass of the product in the package. And also the fillet should not look dry, or have dark spots on the surface. If the fillet is not uniform in color, it means that the storage procedure has been violated.

If you are offered red salmon fillet, it is not salmon, but ocean trout. This meat is much cheaper, so be careful when buying.

Do not be alarmed by the pale color of the fillet, this is due to a long freeze. After all, until it reaches the store counter, a lot of time passes. But too bright a shade, on the contrary, should alert. It happens that for a better look, unscrupulous sellers tint dry-frozen fish fillets with dyes.

The nuances of freezing fish

Everyone is already tired of frozen fish, which is enveloped in a thick layer of ice, and yet we, as buyers, want to pay for fish, not for water. Unscrupulous sellers use various tricks, and in many cases they get away with it. They have mastered the art of increasing the weight of fish from 200g to almost 600g, while using chemicals that are harmful to the human body.

Fast processing method is now used in processing plants. Such equipment of shock freezing instantly allows you to freeze fish in order to store it much longer. At the same time, ice glaze is not formed at all, which does not give sellers the opportunity toincrease weight by filling the product with water.

Intensive freezing equipment operation principle

Modern specialized equipment is a shock freezing chamber. In it, dry ice air is evenly distributed by fans throughout the volume.

Dry-frozen fish retains its natural appearance after such a quick and uniform processing. Does not lose taste. Retains more nutrients and vitamins than after freezing with ice glaze.