What is Glaze

What is Frozen Seafood Glaze?

   The thin layer of ice glazing on frozen seafood (e.g.,fish, squid and shellfish) is called glaze. Formed by spraying or dipping seafood during freezing, it serves key purposes:

Locks in moisture, preventing dehydration and weight loss during storage.

Blocks oxygen, slowing oxidation and fat rancidity to preserve freshness.

Prevents freezer burn, protecting texture from ice crystal damage.

Extends shelf life, maintaining appearance and taste.

The Importance of Glaze

   Glaze is an indispensable part of frozen seafood trade. Reasonable control of ice glazing ratio and process can not only ensure product quality, but also extend product shelf life.

   Frozen seafood must be transported at -18°C or lower, so role of  Glaze:

Acts as a thermal buffer, slowing temperature changes

Preventing Dehydration (Dry Loss) & Freezer Burn

Protecting Physical Integrity & Reducing Transit Damage

Blocking Oxygen To Delay Oxidation & Microbial Growth