Fish and seafood
Fish is sensitive to slow thawing, and customers must not find a bone where a boneless fillet is promised.
Typical challenges
Loss of juice and quality
During slow thawing, fish loses water and protein and its texture changes.
Production planning
Thawing rooms force you to plan production two days in advance.
Bones in fillets
X-ray detects bones in fillets and in canned fish.
How we can help
Fast tempering of fish
A 7.5 kg salmon block from −18 °C to −2 °C in 4 minutes. The fish keeps its texture and taste, and production follows current orders.
From practice
Two tunnels for fish and vegetables: tempering in under 10 minutes
A Finnish producer of frozen vegetables, fish and ready meals thawed its raw materials for several days in a thawing room. Two NutriTemp continuous microwave tunnels now temper them in under 10 minutes and have cut drip loss by 3 %.
Read
Tempering freshwater fish in minutes instead of hours
A traditional fish farmer and processor replaced its thawing rooms with a Sairem microwave tempering system. It now thaws to current demand, has kept the quality of its fish and freed up production space.
Read
X-ray or metal detector? What pays off at the end of the line
A metal detector is cheaper but only finds metal. X-ray also detects glass, stone and bone, sees through metal packaging and stores an image of every piece. A comparison of the two and when X-ray pays off.
ReadTrusted by food manufacturers in the Czech Republic, Slovakia and abroad
Solutions for fish and seafood
Tell us what you produce and what you need to solve. We will recommend a technology and arrange a test with your product.
- We help you choose and prepare a tailored quote
- We arrange a test with your product
- We help with subsidies and financing
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