Jiwa
Any all of the methods that you propose can work to chill fish, but each
has its drawbacks. Much will depend on the type of fishery you are
dealing with. For example, how far is the fishery from your departure
point. Is ice available at your departure port? How warm are the waters
you are fishing in (tropical, temperate, arctic or antarctic)? Perhaps
the ice slurry is the cheapest mode particularly for a short run
fishery, e.g., a few days or so. For longer periods and RSW unit might
be good. However, in RSW refrigeration, fish will pick up sodium (salt)
depending on how long they are kept in the seawater. Both RSW and
ice-slurries give good contact and rapid chilling of the fish. Air
chillers take longer to chill the fish since heat transfer between fish
and air is not efficient as a water based system. In addition, it
depends also on the type of fish. Tuna, after they are caught can
increase in temperature due to the high ATP content and this breaks down
when the fish dies. If they are caught in tropical water (say 25°C or
higher) you have a lot of latent heat to remove from the fish to get it
down to the 0-5°C range.
As in all things, economics and resources will dictate what you decide
to use. Air chillers and RSW require an onboard refrigeration systems,
which can be costly to buy and to maintain. There may also be local
health and sanitary regulations that must be met which might complicate
your decisions.
John C. Wekell, Ph.D.
SALES wrote:
> Dear All,
> Best Wishes for 2007
> Can any one guide me on methods of chilling sea fish,how to prepare
> ice slurry ,which is best method ,Ice slurry ,RSW
> or refrigerated Air chillers,primary product to chill is fin fish.
> Thanks
> Best Regards
> Jiwa
> Transafrica fisheries
>
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