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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
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,
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 -
Baltic salmon and the remaining undivided undivided salmon -
Baltic salmon gutted with the head and the other giblets, with head
salmon - 3;
cod, flounder, halibut, sea bass, and the split in shell -
Pollock headless and back - 6; the remaining freshwater - 8;
the remaining sea - 6;
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 -
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