It is extremely important to cool the catch rapidly during the first few hours after It is cought, as It lengthens the shelf-life of the fish drastically.
And in return; improving the quality of the catch.
It is a recognized fact that treatment and cooling speeds are the most important in maintaining fresh fish quality.
The key to increasing the quality of fish is rapid cooling, thus reducing microbial and bacterial formation.
The top one has been cooled with Optim-Ice and the one beneath was cooled with flake ice.
Source: Matís ltd. – Icelandic Food and Biotech R&D
There is a greatly reduced cost from using Optim-Ice.
Energy saving onshore.
No need to transport flake ice from harbour to the ship.
Storage of flake ice onboard is unessesary.
All work with icing and stocking fish gets much easier and saves time and work.
No partition of ice on board.
The rapid and efficient cooling of the catch ensures the freshness and quality of the product
The cooling never ends when the fish is in transport onshore. Even though cooling in a trailer fails, the cooling of the fish doesn’t stop because of the Optim-Ice.
The fish can finish the journey across the country and be complete and in a top condition all the way, due to the Optim-Ice. The new ice-less sub-chilling solutions are, on the other hand, very sensitive in transport.