Seafood spoilage occurs when bacteria rapidly multiply at unsafe temperatures, breaking down proteins, fats, and amino acids. Cold storage inhibits bacterial growth by maintaining precise temperatures, preserving quality and safety.
3 Professional Seafood Preservation Methods
1️⃣ Blast Freezing (-30°C to -40°C)
- Process: Rapidly lowers seafood temperature to -18°C within 2-4 hours.
- Benefits: Preserves cellular structure, minimizing texture loss and maximizing freshness.
- Best For: Bulk processing of fish, shrimp, and shellfish for long-term storage.
2️⃣ Chilled Storage (0°C to -4°C)
- Process: Keeps seafood partially frozen without solid freezing.
- Benefits: Ideal for high-turnover environments; maintains ready-to-sell condition.
- Best For: Daily fresh seafood markets and frequent inventory rotation.
3️⃣ Layered Ice Storage (0°C Environment)
- Process: Alternating layers of crushed ice and seafood ensure even cooling.
- Benefits: Traditional yet effective for short-term preservation and transport.
- Best For: Whole fish, live shellfish, and short-distance distribution.
Temperature Guidelines for Different Seafood Types
- Tuna & Deep-Sea Fish: -50°C to -60°C (sushi-grade preservation)
- Salmon & Fatty Fish: -25°C to -30°C
- Shrimp & Shellfish: -20°C to -25°C
- Fresh Fish (short-term): 0°C to -2°C
Why Choose Nuonuo Seafood Cold Rooms?
- ✅ Energy-Efficient Design – Thick insulation (100-200mm PU) reduces power consumption.
- ✅ Custom Temperatures – Configured for your specific seafood products.
- ✅ Blast Freezing Options – Quick-freeze tunnels and spiral freezers available.
- ✅ Hygienic Materials – Stainless steel interiors for easy cleaning.
Need a Seafood-Specific Cold Room?
Contact sales@nuonuorefrigeration.com or visit https://www.nuonuorefrigeration.com for a customized solution.