Application of ice in fish handling, storage, and processing

The value and importance of fishery products in terms of nutrients such as poly unsaturated fatty acids omega-3 and high protein content are known for everyone, but these products are very perishable due to having these valuable nutrients, and their handling, processing and storage processes must be done with a certain speed, accuracy and delicacy to ensure quality and increase their durability, which requires the use of various cooling methods, especially ice, which is the fastest, cheapest and easiest way to maintain. The use of ice due to its cheapness, portability, reduction of fish storage temperature and washing of fish that occurs with the melting of ice eliminates pollution and maintains fish moisture. As a result, it maintains the quality of the fish and delays the processes of enzymatic, microbial and chemical spoilage. In this article, the application of ice in different stages of handling, processing and storage of aquatic animals is described.