Rapid cooling of the catch is key
As soon as a fish is caught, its decay begins and the sooner it gets refrigerated, the less bacteria will grow, shelf life will be prolonged and quality maintained.
The graph above shows the difference between cooling demersal fish with OptimICE slurry ice on the one hand and traditional flaked ice on the other.
The Slurry Ice system cools the fish down to below 0°C in less than one hour. Using traditional flaked ice, it takes around fifteen hours to reach the same temperature.
The difference in quality can be seen in the photos, taken of fish after fourteen days of cooling, where the upper one is cooled with slurry ice and the lower one with flaked ice.
Numerous studies have been performed on the cooling systems and all show similar results. The graph above is from Seafish Scotland. Matís, the Icelandic Food and Biotech research institute and the University of Akureyri as well as the International Journal of Refrigeration etc. have also researched slurry ice cooling and published similar results.