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.
Intelligence
Effect of superchilling on Atlantic salmon quality through the value chain
Study assesses water holding properties and other quality attributes achieved through superchilling Atlantic salmon through the value chain until smoking.
Intelligence
Fat content, freezing affect cold-smoked salmon quality
Product quality in cold-smoked salmon is best maintained by smoking fresh fish with high fat content and freezing them after, not before, smoking.