2. TWO METHODS 1. Handling
2. Final
processing
CHILLING
PRE PROCESSING
HEATING
FREEZING
CONTROLLING
Aw
3. CHILLING
• Harvested fish must be immediately stored in a low-
temperature environment such as ice or
refrigerated seawater.
• Ice cooling and holding normally requires a one-to-one
or one-to-two weight ratio of ice to fish
• Refrigerated seawater cooling and holding causes less
bruising and other structural damage to the fish
carcasses than ice cooling