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Chilling

Fish and shellfish are among the most perishable of foods. Spoilage, which begins immediately after death, can be retarded by reducing the temperature of the fish by either chilling or freezing as soon as possible after capture. In chilling, the aim is to cool the fish quickly to a temperature close to 0°C without freezing it. A simple and effective method is to use ice.

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  • Part of Speech: noun
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  • Blossary:
  • Industry/Domain: Fishing
  • Category: Fish processing
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Related terms

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