Chilling and Freezing of Fish

Fish is a highly perishable commodity and must be preserved by chilling, freezing or some other means before it is consumed or processed. This chapter gives an overview of chilling and freezing of fish and the factors which influence product quality. Key research papers are cited in order to enable the reader to find more information. The chapter describes briefly the post-mortem processes predominantly influencing fish quality. It explains the mechanisms that are involved in the diverse changes that occur during freezing and frozen storage so that the quality of frozen fish products can be maximised. Fresh and frozen fish chains are also presented. There have always been good practice manuals for keeping fresh fish chilled. Standards are normally voluntary agreements between the supplier and the buyer. The Codex Alimentarius Standards of the Food and Agriculture Organization/World Health Organization (FAO/WHO) are, in effect, model laws for use in international trade.