Fish & Seafood

For example, the surface of shrimp can be protected by quick dipping in liquid nitrogen, before glazing with a thin crust of ice. This method produces a smooth crust of ice, allowing the product to be frozen further. In addition, cryogenic freezing has improved the look and taste of Coregonus lavaretus fillets (powan, lavaret, whitefish), increasing revenues for many producers.

Major benefits:

• Fast freezing reduces drip and preserves taste.
• Product dries less during the freezing process.
• Low investment costs.
• Shorter maintenance and overhaul times for equipment.
• High level of hygiene in equipment means less cleaning required.
• Transporter belts do not leave marks on food surfaces hardened by pre-freezing.