Today, Let's sea community will take you to read about the journey of how fresh seafood are made into frozen seafood to extend the shelf life and more convenient to transport.
We believe that everyone when going out to eat seafood at a restaurant will want to choose a shop that has fresh seafood because of the taste experience and quality of good food. However at the same time, if anyone is not convenient to eat outside or want to enjoy seafood back to at home, buying Frozen seafood is another good alternative as well.
First and foremost, the manufacturer will Prepare raw materials such as sizing, washing and cutting into pieces, trimming, peeling, until going through cooking, using the methods such as steaming, frying or boiling until ready to be processed.
There are basically 6 steps in frozen seafood preparations
Step 1 : Suppliers will prepare raw materials for preservations of seafood quality before sending to processing plants. At this stage the vendors keep the seafood temperature below 4 degrees Celsius by using salted ice to reduce the temperature.
Step 2 : The raw materials will be cleansed / washed to remove any dirt or contaminants. The most common way to cleanse is to use clean cold water mixed with chlorine at a concentration of about 3-5% and may add salt to reduce the water temperature. Cleaning of raw materials may be done by using a method of immersion in a container or washed through a conveyor belt with water sprayed on that belt or even both methods together
In the first step of washing, the washed water will be contaminated with blood and other impurities from the ocean or the seafood habitats. Therefore, several more rounds of washing is usually required at this stage of preparation.
Step 3 : Raw materials will undergoes preliminary trimming before it is sent to be decapitated, boned, and may be skinned and filleted. For example fish fillets that are identified on the label as boneless, the whole bone must be removed. This includes the small bone in the fish meat. The squid is peeled, the carapace is removed, the eyes are cut and the squid bag is cut .The head is removed, the shell is removed, the back is cut according to the desired product characteristics.
Step 4 : Soaking raw material in a food-grade soaking solution to improve the texture and improve water absorption.
Step 5 : Final Trimming Raw where raw materials that have gone through the preliminary trimming process which has eliminated the unwanted part will be trimmed and cut to customer's requirements or as specified by the manufacturer The raw materials are then washed again with cold water. To get rid of all the pieces of meat from trimming. During the trimming Ice may be used to maintain the temperature.
Step 6 : Sizing and grading raw materials before weighing to be packed into final packaging . And it is ready to be in the Market !
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