Chilled fish is a valuable nutritious product highly valued by consumers. This type of product is perishable and needs special storage conditions.
Fisheries
At the very dawn of civilization, people began to fish. Its various species today occupy one of the most important places in the usual diet of modern man, along with meat, cereals and vegetables. For residents of coastal regions, all kinds of seafood are the basis of the diet.
For each locality, both common and rare types of aquatic inhabitants are typical. Between themselves, they differ both in their structure and in nutritional value. First of all, commercial varieties are divided into river and marine. Both groups are vast and numerous.
Nutritionists give preference to the inhabitants of the ocean depths, whose meat is less bony and is famous for its higher nutritional value. However, their freshwater counterparts often have an absolutely excellent taste: carp, grayling and many others.
Chilled Fish: Product Benefits
The development of most microorganisms is absent or noticeably slows with a decrease in temperature. All biochemical processes that occur under the influence of special enzymes occur at a much lower rate. Special canning with the help of cold provides the best quality products: from the direct catch of fish to its final sale, as required by GOST.
Chilled fish is characterized by the temperature of meat near the spine from - 1 to +5 C. In order for it to be well preserved, it is necessary to cool it almost immediately after the catch. For this, various effective methods are used - using special varieties of crushed ice, its mixtures with salt, its solution and icy air. For sale through retail chains, the product is delivered chilled.
Storage of chilled fish: methods and conditions
In recent years, it is high-quality cooling of fishery products that is one of the main areas of the industry. In the world market, chilled fish is in high demand, and its production sector is one of the fastest growing. Freshly caught fish is a pair. Her body is covered in mucin high in mucin. It cannot be stored for a long time and should be implemented as soon as possible.
To increase the possible storage time of such products, it must be quickly cooled. For this, various methods are used:
- Icy sea water perfectly maintains the quality of the product. But if its effect lasts more than 24 hours, then the external tissues of the carcass swell.
- The ice-salt mixture allows you to quickly cool the product to its deep layers, but its use increases the percentage of salt on the surface of the body.
- Different types of crushed ice pour layers of fish. Moreover, it can be made from sea and fresh water. It takes three quarters of the ice of the total mass of the product.
Product range
Chilled fish goes on sale in a wide range. In this case, the conditions that GOST 814-96 requires are met. This standard applies to fish of all species and families. Sturgeon is often bleed before cooling, and only then gutted. Lake, Far Eastern and Baltic salmon, as a rule, are released undivided, but Osman, marinka and Dnieper barbel are subject to mandatory thorough gutting.
Large cod, perch and catfish should be beheaded and gutted; small saffron cod, small cod and haddock are not cut. Large pike and catfish are to be sold only in gutted form. Horse mackerel and mackerel arrive gill, flounder - necessarily gutted.