Intelligence
Superchilling extends shelf life, raises yields
Superchilling is the refrigeration of fish in which the flesh temperature is reduced several degrees below the freezing point, forming ice in the outer few millimeters of the fish.
Health & Welfare
Cool it: Refrigeration basics for aquaculture operations managers
The basic premise of refrigeration is to move heat from a colder heat source to a warmer heat sink. Common pitfalls for refrigeration in aquaculture are a lack of water flow, inadequate evaporator capacity and evaporator freezing.
