Glazing in Frozen Seafood

    Glazing is the process of forming a thin protective layer of ice on the surface of frozen seafood to prevent freezer burn, moisture loss, and oxidation. After quick freezing, the seafood is dipped or sprayed with cold water to create a uniform ice layer, which can be repeated to achieve the desired thickness. This layer helps maintain the natural color, texture, and freshness of the seafood during storage and transportation.

    Glazing can be divided into regular and protective glazing. Regular glazing mainly prevents surface dehydration, but thickness may vary. Protective glazing is precisely controlled at about 5–10% of the product's weight, forming an even and stable ice layer that protects the seafood without excessively increasing its weight. Proper glazing helps preserve product quality and extend shelf life throughout storage and global shipment.