Mackerel
fish frozen Thailand process ensures the freshness
quality of the fish even after being delivered to the customers. The best frozen mackerel is that flash frozen immediately after caught and even better
with rapid freezing process. The fish needs to be frozen in the right
temperature using deep frozen on loading and if such process cannot be
conducted properly then the fishes are going spoilage during long journey or
shipping. Fish unlike meat since they can spoil quickly and this is why oily
fish such as mackerel, tuna, and sardine need to be frozen before distributed
to various places especially before move into factory plants.
Mackerel
fish frozen Thailand information
When the mackerel fish is frozen before
being delivered to other places, it is possible that the mackerel is exposed
into high temperature. And with incorrect storage method the fish will suffer
from depreciation. This condition can be recognized when you see the fish
appearance as well as the packages, if you see some frost formation on the
packages or cartons then you should throw away the mackerel. In addition, even
when the mackerel fish frozen Thailand is
already sold to markets and costumers see visible brown coloration, thick layer
of ice on the package then this mean that the fish has freezer burn. Such
mackerel fish need to be avoided and rejected.
Maximum
duration of frozen mackerel fish
Frozen oily fish such as mackerel has
maximum duration of storage. Some fish can be stored for several months in
proper temperature. For example, oily fish can last longer up to 8 months while
other frozen fishes such as lean fish and filleted fish have maximum of 12
months and 6 to 9 months of storage duration. So, basically it is depend on the
type of the fish. Since mackerel is part of oily fish then this is mean you can
freeze the fish up to 8 months. And if the mackerel
fish frozen Thailand product is being so dry with poor flavor and
straw-like texture then this is mean that the fish experience long storage
period and need to be tossed away.
Packaging
and distribution method
Mackerel fish frozen
Thailand origin
usually packaged in plastic film and the transferred into boxes or cartons. And
for oily fish such mackerel, this is essential that the fish is vacuum packaged
to prevent any rancidity risk due to the oily texture. For the packaging sizes,
it is depend on the size of the mackerel fish. After the frozen fish done to be
packaged, they will be delivered using truck, aircraft, railroad, or ship.
During distribution, the frozen fish need to be stored inside refrigerated
container. The container should have very low temperature so the fish inside
can maintain their freshness condition. It is important to keep freezing chain
during distribution especially if the fish need to be moved on from one place
to another. This is for the sake of qualities and the storage life of the
mackerel fish.
Important notes when the mackerel fish frozen Thailand products is exported to other countries during damp
weather like heavy snow or rain. When this is happen, then the suppliers or the
distribution staff should ensure that the cargo carried the frozen mackerel
fish can protect the fish from moisture because in that condition, the quality
of the fish may be diminished.
Securing the cargo which bring the frozen mackerel need to be secure properly. The packages should be stowed and secured
so the fish is not shift or slip during distribution journey. If the mackerel
fish shifted or slipped then it is possible that the mackerel will be damaged
with other items or articles on the cargo.
Last
note
Frozen fish such as mackerel is sensitive
with contamination and this is why the suppliers need to process, package, and
distributed the mackerel fish frozen
Thailand is proper manner. The package and the container which the fish is
being kept need to be cleaned and checked to ensure the sterilization plus
hygienic condition. That’s why it is recommended that there are experts or
inspectors to check the condition start from the process, packaging, and
distribution to ensure that the fish is being handled according to the
standards that already made by the manufacturers.
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