Hello Greg and Peter
As former developer of thawing systems for an equipment manufacturer, and now consultant, I have worked intensively with this process, and designed complete systems.
You can thaw with the described method.
The needed water circulation are made by adding air to the bin, through bars placed in the bottom of the tank.
Do NOT use standard compressed air, since the air has to be oil free.
The air should only agitate the water, so no high pressure is needed.
Further the equalizing temperature should be + 4 °C, which is achieved in 4-5 hours.
(going for +15 °C will ruin the flesh)
Then add some ice, and leave for another hour or so.
This ice will raise the yield with app 2-3 %, in the filleting process.
Gaining this yield takes very good management, but 2-3 % is a lot of money.
Remember: this method are only working for H&G whitefish. H&G salmon, all types of fillets etc needs other thawing methods.
Do not hesitate to contact me for further information's. Process, equipment, yield management etc.
Yours sincerely
Hans Morten Henriksen
M.Sc. Seafood Processing
Alcedo - Seafood Business Consultants
Kirke Vaerloesevej 109
DK-3500 Vaerloese
Denmark
hmh@alcedo.dk www.alcedo.dk
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