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Frozen fish products
Freeze - a preservation method in which the fish is cooled to the lowest possible temperature to within kriogidratnoy point solution of salts and nitrogenous substances in its tissues. Long-term storage ability of frozen fish depends on the fact that lowering the temperature to -10 ° C and lower dramatically inhibits the activity of microorganisms and tissue enzymes, slows down the oxidative breakdown of fat. In cases where the fish is designed to transport and short term storage, but longer than is possible with cooling, it is not completely frozen, and -3 to -4 "C. Such fish called Frostbitten (supercooled).
Frozen, harvest and sell almost all kinds of fish. The shelf life of frozen fish depending on the temperature, and the method of preservation. When storing frozen fish plank and used cardboard boxes, boxes, barrels, bales of bast,
bags, etc. Packaging should be strong, clean, free of extraneous odors prejudicial. Wooden crates lined with wrapping paper. Especially valuable varieties of fish (white salmon, white salmon, etc.), Individually wrapped in parchment. In each unit of packaging placed fish of one species, the type, size, method of cutting and freezing.
According to GOST 1168-86 kept frozen fish on vessels, production and distribution cold stores at a temperature of -18 "C.
The shelf life of the fish dry natural and artificial freezing at -18 ° C up (in months), no more than:
glazed: sturgeon, salmon, char - 7; Far salmon (except for pink salmon and char), carp, whitefish, pike, perch, river, pike, catfish, flounder Azov-Black Sea - 8; Baltic salmon and the remaining undivided undivided salmon - 4; Baltic salmon gutted with the head and the other giblets, with head salmon - 3; cod, flounder, halibut, sea bass, and the split in shell - 6; Pollock headless and back - 6; the remaining freshwater - 8; the remaining sea - 6;
treated with an aqueous solution of PVA: salmon in split - 10;
wrapped in a release paper: cod, flounder, halibut, sea bass, and the split in shell - 5; Pollock headless and back - 4;
unglazed: carp, whitefish, pike, perch, river ,, pike, catfish, flounder - 6; cod to cut - in shell - 4; rest of freshwater fish - not more than 6; the remaining marine fish - 4.
Fish dry artificial and natural freezing in consumer packaging at a temperature not higher than -18 "C store no more than one month from the date of manufacture, at a temperature no higher than -10 ° C fresh water - not more than 3 months, the sea - not more than 2 months.