Deepchill® for Seafood
According to a FAO report, about 35%* of fish and seafood is discarded, lost or wasted through various stages in the supply chain. The majority of this loss (around 27%) happens before seafood reaches consumers. Better food preservation and handling technologies can help make a difference in reducing seafood waste.
Since 1982, Deepchill® has been deployed by seafood companies all around the world to optimize their operations by helping them harness the power of Deepchill® for superior preservation performance.
Whether you operate a fishing vessel, aquaculture farm or a processing facility, Deepchill® fits easily into your operation and allows you to maintain the best condition of your seafood at every stage—from harvest to the consumer.
Did you know?
Deepchilling, quality and shelf life
Studies show reducing storage temperature from 1.5°C to -1.5°C reduces bacterial growth by 50%, slows down spoilage and extends shelf life of seafood.
Deepchilling is the art of rapidly cooling seafood and maintaining the temperature between 0°C to -1.5°C, just above its freezing point. Deepchilling produces highest quality seafood and prolongs its shelf life.
The Deepchilled fish has a firmer flesh and is more resilient for the subsequent processing. It can be more precisely filleted and skinned, therefore improving yield.
