Spoilage of fish or seafood is a natural process caused by bacteria and enzymatic changes along with chemical reactions with oxygen. A Fast cooling
of the products slows down this process and prolongs the shelf life of your products.
Therefore it is a absolute must
, cool the catch as soon as possible. Putting the fish on ice is the most effective way to keep it for a keep fresh for a long period
. Temperature control of products is the most decisive and critical factor in the entire value chain - from catch to consumption.
"For every hour that fresh fish is NOT refrigerated after it is caught, it loses a full day of shelf life!"
KTI's solutions contribute to the development of sustainable fisheries management by providing effective cooling options. The use of ice is of paramount importance in the fishing industry, both for the immediate chilling of fish already on board and for further processing and packaging on land.