Freezing

From: Strang, Mike (Mike.Strang@us.fjord.com)
Date: Tue Jun 12 2001 - 06:05:40 PDT

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    Fellow listers,

    I seek expert advice on freezing fish, both raw and processed, multiple
    species.

            1. What is the optimum freezer storage temperature?

            2. Is it better to rapidly bring internal temperatures down to
    optimum storage temperature?

            3. Or, can you get away with removing most of the latent heat
    from the product in a freeze tunnel, and let the fish finish off in
    storage?

            4. What role does fat content play in freezing quality?

    Any and all information would be appreciated.

    Thanks!

    Mike Strang
    Quality Control Manager
    Ducktrap River Fish Farm, LLC
    57 Little River Drive
    Belfast, Maine 04915
    Mike.Strang@us.fjord.com
    Phone: 207 338-6280
    Fax: 207 338-6288

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