In the fishing industry, ice-coating of frozen fish products has been practiced for decades with the aim of ensuring the quality of the products and extending the shelf life. Ice coating therefore has nothing to do with water pumped into food for other purposes. Ice skin, on the other hand, is a cheap and good solution and in fact the best available to protect loose frozen fish products.
Frozen foods are stored differently in the freezer, the foods both dry and crave even when frozen. In the fishing industry, ice-coating of frozen fish products has been practiced with the aim of ensuring the quality of the products and extending the shelf life. Ice skin is actually a package that adheres tightly to the product and protects it from drying out and cravings. Ice skin is therefore a cheap and good solution and in fact the best available to protect loose frozen fish products.
Frostbite reduces the quality of the product
Most buyers of frozen seafood require ice-frozen products to be ice-coated, certain criteria are set and it is common to use 6-8% ice-skins. However, it may vary from product to product. However, in all cases, this ice sheet must be taken into account when weighing as in the case of packaging, so that the consumer receives the net weight of the product. He should not pay the same price for the ice skin and the fish, it is a product fraud. However, it is a sign of quality that the fish is ice-coated.
However, ice skins do not protect the fish forever. It evaporates at different rates, however, depending on storage conditions. Ice skins, for example, are quickly stored in cold stores, where temperatures fluctuate widely. If the fish is in plastic bags, the water condenses again and forms frost. It is better that ice coating would frost than water out the fish itself because it causes drought which many call frostbite and reduces the quality of the product.
It is important to monitor the temperature
Ice skin that is 6-8% on the fish when it leaves the producer may have become useless after a few weeks in cold storage. In order to extend the storage of food in a home-frozen one, it is important to monitor the temperature carefully and ensure that the temperature does not fluctuate much. and into the freezer. Various information on freezing and processing seafood can be found on Matís ohf's website and on the educational website "To calm down"