Ice In Fisheries

As soon as a fish dies, spoilage begins. As this is a natural process it cannot be stopped, but chilling can slow it down and thus prolong the shelf life of the fish. This practical manual looks at all aspects of fish chilling whether at sea or on land. Guidelines are given for selection of equipment, ice production and chilling at sea and on land. A glossary of technical terms explains the scientific processes involved in the preservation of fish by chilling.