Why Are Fish Packed in Ice

Ice is usually used in the food sector for cooling fish and other products in order to prevent their premature spoilage and the development of harmful bacteria. It would thus be scandalous if bacterial germs were to get into the fish via contact with the very ice that is used to prevent this.

How do you use ice to keep the quality of fish during fishing?

For optimal use of ice, the following points should be taken into account: All ice used must be clean and of small particle size for maximum contact. Block ice must be finely crushed to prevent large particles from damaging the fish. The proper ratios of fish to ice must be observed.

Why is chilling important in preserving fish?

Chilling is the process of cooling fish or fish products to a temperature approaching that of melting ice. The purpose of chilling is to prolong the shelf-life of fish, which it does by slowing the action of enzymes and bacteria, and the chemical and physical processes that can affect quality.