Methods for chilling fish have essentially been a progression of better ice products... from block ice to flake ice, from refrigerated seawater to slurry ice. Now an invention from Iclandis poised to make its debut in Alaska, and the potential it holds for the industry is off-the-charts.
The fundamental difference is that the ice particles are considerably smaller... several hundred of them will fit on the end of a human hair... and the reasons this is important are legion. The smaller the ice particle the more complete the coverage of the fish and the more rapid the temperature drop. Proper handling is hugely important, but unless you quickly lower the temperature of the fish, quality deteriorates fast.
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