Ice
The appropriate amount of ice depends on temperature conditions
and the length of storage. The general rule is that approximately
33% of the contents should be ice.
Fresh water ice
Fresh water ice cools the fish better, while sea water ice
can freeze them.
Appropriate procedure
To cool fish the ice must melt:
- The temperature in the fish hold must be between +1°C
and +3°C (34°F and 37°F)
- To facilitate melt water drainage, 5 cm of ice should
be put in the bottom before putting in fish.
- Plugs should be taken out to allow the water to drain
Layers of fish and ice are alternated
- Gutted fish should be arranged stomach-down
- 10 cm of ice on top should melt to form a covering
shell
Iced fish should never be stored higher than 60 cm
Some ice should be left in the containers when the fish
is brought to the processing plant. The ice on top should
never melt away completely. Insulation helps.
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