FIELD: food industry.
SUBSTANCE: method envisages fish removal from fishing gears and cooling by way of immersion into liquid sea ice. Fish cooling is performed till the fish surface layer temperature is equal to minus 2°C - minus 3°C. Then fish is placed into a reservoir with 0°C fresh water and maintained till generation of ice glaze on the fish surface. The fish is placed into a reservoir filled with liquid sea ice at a temperature of minus 2°C - minus 3°C and stored before processing beginning.
EFFECT: fish native properties preservation from the moment of fish capture before its processing beginning.
9 dwg
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