Industrial methods of freezing, thawing and subsequent chilled storage of whitefish

The integration of freeze-chilling into the industrial whitefish processing line can offer consumers high quality fish products throughout the year. No research publications have been found that provide a holistic overview of the methodologies employed along the entire industrial chain. This paper is a review of industrial methods and technologies that may be included in a freeze-chilling processing line. The focus is on whitefish species from the North-East Atlantic Ocean (cod, saithe/pollock and haddock). Coverage of the subject varies in research literature, with a greater emphasis on laboratory activities than on industrial processes. The review concludes that temperature control throughout the processing line is vital for good product quality, although there are many other important factors. Freeze-chilling has great potential for further development and innovation. The challenge lies not in identifying the best solution, but in keeping costs low enough to maintain the market potential of an energy- and resource-efficient processing line.