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Fish and seafood need special care such as the use of food gases in order to prevent spoilage during processing until reaching the consumer.
Fish have to be subjected to a quick freeze so that they do not lose their quality and weight. For this, the Liquid Nitrogen or the Carbon Dioxide is used. The fish may undergo a cryogenic surface freezing before being cut, to preserve its shape, facilitate its cutting and prevent heat during the process.
The Controlled Atmosphere, prolongs the shelf life of fish and shellfish, delays the deterioration caused by micro-organisms and the oxidation of products. Our food gases inhibit the development of aerobic bacteria and prevent color change and the growth of anaerobic microorganisms responsible for the production of toxins.