Seafood

In Fishery facilities we make systems for:

  • Ice makers (flake and tubular ice)

  • Fresh fish & shellfish cold storage: 0o / +2oC, 90% RH

  • Blast freezers

  • Plate freezers

  • Frozen fish & shellfish cold storage: -29o / -26o / -23o C

Recommendations for Seafood Storage Conditions

 

Storage Conditions

Product

Storage Temperature oC

Relative Humidity %

Storage Life

Fish:

     

Haddock, cod, perch

-0.5 / 1

95 / 100 %

12 days

Hake, whiting

0 / 1

95 / 100%

10 days

Halibut

-0.5 / 1

95 / 100 %

18 days

Herring kippered or smoked

0 / 2

80 / 90 %

10 days

Mackerel

0 / 1

95 / 100 %

10 days

Salmon

- 0.5 / 1

95 / 100 %

18 days

Tuna

0 / 2

95 / 100 %

14 days

Frozen Fish

-30 / -20

90 / 95 %

6 - 12 months

Shellfish:

     

Scallop

0 / 1

95 / 100 %

12 days

Shrimp

-0.5 / 1

95 / 100 %

12 / 14 days

Lobster

5 / 10

in sea water

indefinately

Oysters & clams (meat)

0 / 2

100

5 - 8 days

Oysters & clams

(in shell)

5 / 10

95 / 100 %

5 days

Frozen Shellfish

-34 / -20

90 / 95 %

3 - 8 months

The above tables contain information from ASHRAE Refrigeration Handbook 2010

 



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