Freezing at sea: advice to the crew
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Describes good practice for handling the catch on stern freezer trawlers from the time the fish come onboard until the frozen product is stored in the ship's cold store, and summarises the main points. Advice is given on handling to avoid damage, sorting, gutting, washing and bleeding, loading the freezers, and cold store operation at -30°C, with some comments on avoiding wormy fish. The advice is mainly concerned with freezing whole white fish, but some advice is given on fillet freezing and shrinkage. In general, the advice is also relevant to freezing blocks of whole fish and fillets onshore.