The Right Cooling Method for the Right Fish

Just like different types of fish have different flavor characteristics and uses, cooling methods vary depending on the type of fish. Small, medium, and large fish have different qualities that will affect how they are stored and cooled. Whatever your fish cooling needs are, SEMCO/SEMCOLD LLC has the right cooling system for you.

Small Fish Cooling Methods

Many people consider small fish to be unimportant or even ignoble. However, those in the fishing industry know how valuable these types of fish are. Sardines are commonly-known as a small variety, but there are many other varieties that are used for a number of uses. Throughout the world, small fish are considered to be a delicacy, especially when they are prepared properly which may include grilling, canning, salting, smoking, or pickling. Small fish are also profitable when used for fish oil, bait fish, or fish meal.

When it comes to cooling small fish, the process is quite different than for bigger fish. They tend to spoil more easily because their smaller size results in fewer layers of protection. The good news is that their small size allows them to cool faster and stay cool. SEMCO/SEMCOLD LLC recommends cooling the fish in a cooler that is well-insulated, and to use a combination of chilled seawater and ice to effectively cool the fish down.

Medium Fish Cooling Methods

Medium fish refers to a variety of fish species, and the majority of them are well-known for their culinary uses. Fish of medium size include cod, tilapia, salmon, mackerel, and carp, and they are extremely important to the livelihood of commercial fishermen because of their economic implications. Because of their size, they are less likely to spoil compared to small fish, and they remain cooler longer than larger fish species. However, there are a number of considerations to keep in mind when deciding what type of cooling method should be used.

Because SEMCO/SEMCOLD LLC custom designs each cooling system, different situations will call for different systems. Consider how long the trip will be and how much cargo space will be needed based on the amount of fish being caught. The type of fish will also determine the type of ice being used. Ice should be in slush or flake form so that it can contact the entire surface area of the fish, and chilled seawater is also a convenient and effective cooling method when out on the water.

Large Fish Cooling Methods

Large fish, such as marlin, tuna, halibut, cod, and mahi mahi, are very important to the fishing industry. They are extremely valuable because they can be used for so many different things. They can be cut into different cuts, such as steaks or fillets, and then sold to restaurants or consumers. Their byproducts, such as fish oil, are also valuable. This is why it is particularly important to properly cool and store them so that they don’t spoil. Large fish have special cooling considerations compared to smaller fish. Because of their size, it takes a lot longer to cool them down to the appropriate temperature. However, once they are cooled, they hold on to that temperature.

Unlike smaller species of fish, SEMCO/SEMCOLD LLC recommends that large fish be gutted first in order to be cooled properly. Not only does this remove extra and unnecessary parts of the fish, but it also presents an additional opportunity for cooling. Ice can be placed inside the bellies as well as on the outside of the flesh so that there is more uniformed cooling. The ice that is used should be flake ice, as this has been shown to cool the fastest. Chilled seawater should also be used in order to safely preserve these large varieties of fish.

Shrimp Cooling Methods

Shrimp is another very popular type of seafood, and it presents its own cooling challenges. Because the spoiling process begins as soon as they are killed, the preservation process needs to start immediately. Shrimp are usually frozen right away because it increases the time they can be stored and usually results in a higher quality product. Freezing can be obtained through plate freezing, air blast freezing, or cold brine immersion.

Because of the varied cooling needs of different fish, customized storage systems are necessary. SEMCO/SEMCOLD LLC manufactures industrial cooling systems that are ideal for cooling fish, and that are fully designed to individual client specs. We want to ensure that every client gets the fish cooling method and system they need to yield the best quality and taste from their catch.