News features and technical articles about the evolution of aquaculture, one of the world’s fastest growing industries.

shelf life

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Smoked fish, part 1

The objectives of the smoking process are to uniformly impart the desired sensory characteristics to the product, extend shelf life and avoid the deposition of harmful compounds. 


Superchilling extends shelf life, raises yields

Superchilling is the refrigeration of fish in which the flesh temperature is reduced several degrees below the freezing point, forming ice in the outer few millimeters of the fish. 

Health & Welfare

Shelf life dating for seafood

Since physical and chemical hazards in seafood remain largely unchanged in storage, shelf life can be based on the growth kinetics of microbial hazards.