During peak fishing seasons, proper refrigeration is essential to ensure the fish reaches consumers without deterioration. Chilling is the process of lowering the temperature of the fish to 0°C, just above freezing. Cooling fish products with flake ice produces excellent results. Seafood that can be sold quickly is stored in warehouses with an average temperature of 0°C and is supported by ice blocks before being sold at the counter.

Freezing, performed to extend the shelf life of seafood, not only minimizes spoilage and economic losses, but also plays a crucial role in controlling public health issues and foodborne pathogens. Products frozen in a -35-40°C room can be stored in a -18°C storage room for extended periods.

Glazing plays a crucial role in the processing of perishable fish. Washed and pre-processed products are subjected to shocks at -40°C with a 5 m/s airflow. Once the internal temperature reaches at least -18°C, the fish is removed from the shock chamber and placed in a glass section of the room where it is packaged. Glaze is a layer of ice applied to the surface of a product immediately after freezing to protect it.

Frozen and glazed fish are packaged in vacuum-sealed PE bags or vacuum-sealed stretch film, labeled with a barcode containing product information. Packaged products are then stored in a cold storage facility according to loading regulations and stored on a first-in, first-out basis.