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2017/12/13

Lucy Towers,08 February 2013, at 12:00am
Since the 1990s the food research institute Nofima has been working on alternative methods for transportation of fish, in which ice is not used and the chilling and packaging of the fish has been studied. The best method is to store the cold in the fish by reducing the temperature down to the equalisation temperature of the fish, typically -1 to -2 C. This method is called super chilling or deep chilling. Super chilling is the easiest way of increasing the primary quality period of the fish and may be combined with packaging in a protected environment of carbon dioxide and nitrogen, during both distribution and in consumer packaging. This enables high quality to be maintained for several weeks in a cooling chain that is in accordance with the regulations (0 to +2 C).(Source: https://thefishsite.com )
https://thefishsite.com/articles/new-super-chilling-research-transports-fish-without-ice