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16/11/2012

 

While there are some similarities between process seafood and other animal protein procedures, the seafood processing environment carries with it some unique challenges driven by the nature of the organisms involved and their generally higher degree of handling. 

 

Processing Time Limited

Time is a critical factor in the seafood business. The process period for fish, shellfish and other marine organisms begins from the moment of harvesting to delivery of the finished product to the consumer. With other animal proteins, the processing period begins when the animal arrives into the slaughter facility, not when the product is “harvested” from the farm. 

 

 

Temperature is the Key factor

If being kept alive, the product must be stored in cold water, similar to the environment from which it was harvested, to reduce loss. Otherwise, the product must be hygienically eviscerated, which is usually done onboard the boat or ship, either by hand with a knife or with the use of a gutting machine on larger vessels. The only exceptions are small, fatty fish, such as herring, which are not usually eviscerated.

 

The temperature of harvested seafood must be maintained by freezing or icing the product to prevent protein degradation. Within this cold storage, hygienic conditions must be maintained in order to avoid contamination, including the ice that is typically spread over and into the seafood products to maintain temperature. The ice itself must be made hygienically to avoid contamination. On some of the larger or more modern boats, the product is frozen rather than iced. While frozen product is not intended for the fresh market, freezing is quite effective at minimizing the risk of protein degradation.