Frozen Fish Processing Procedure

With the demands of the international market and competition, the processing methods of my country’s exported fish are constantly changing. Chilled fish can be eviscerated, semi-eviscerated or whole chilled according to user requirements. Fish fillets are also raw, dried, or grilled. There are more varieties of frozen fish.

The raw materials require fresh fish of high quality. After selection, clean the surface impurities of the fish, and then process them according to the specifications of different species, divide the specifications, and package the finished product. In recent years, raw materials, frozen cod, plaice, salmon and other products processed into fish fillets have increasingly accounted for a large proportion of aquatic product exports.

The finished product has many forms, such as single frozen, layered, block frozen, sticky bread flour, and thousands of specifications. Because of the high protein content of fish, it is easy to deteriorate after a long time at room temperature, so it is required to keep the processing environment temperature not higher than 20°C during processing. The water temperature should not be higher than 15℃, try to shorten the processing time to the finished product to ensure product quality.