Sub-Chilled Fish Stays Fresh and Unfrozen in a Sub-Zero State
The concept of SUB-CHILLING™ is to chill the fish down below freezing point of water, where the core temperature of the fish gets close to -1.5°C/29.5°F in only one hour (depending on species). Although the temperature of the fish is below the freezing point of water, the fish remains fresh and unfrozen in a subzero state.
The Fish Itself Becomes the Cooling Refrigerant
SUB-CHILLING™ fresh fish can extend product shelf life by up to 7 days. Skaginn 3X’s method controls the crucial factors of sub-chilling perfectly: time, temperature and salinity. The fish itself becomes the cooling refrigerant. This eliminates the need to use ice to store and chill the product.
Improved Yield and Cooking Quality
The overall quality of the fish increases significantly. Optimized quality, as confirmed by third-party laboratory testing, includes improved texture and lower microbial counts, with fetches higher market prices. Processing yield and cooking yield is improved compared to traditional cold handling.