Frozen pacific mackerel

The processing of frozen pacific mackerel fish includes multiple steps to ensure the quality and safety of the fish. The following is a typical process for frozen mackerel:

1. Fishing
• Pacific mackerel is usually caught by commercial fishing vessels in the appropriate season and area, such as deep-sea fishing grounds.
2. Receiving and quality inspection
• After fishing, the fish is immediately transported to the processing plant. Here, workers will check the freshness, appearance and condition of the fish to ensure that only fresh fish is handled.
3. Cleaning
• Cleaning: Wash the pacific mackerel thoroughly with cold water to remove surface dirt and impurities.
4. Frozen pacifated mackrel fish
• The pacifated mackerel is quickly frozen using rapid freezing technology (such as IQF, i.e. individual quick freezing) or freezing tunnels to maintain the texture and nutritional content of the fish.
5. Packaging
• The frozen pacific mackerel is packaged, usually vacuum packed, to prevent frost and extend the shelf life. The seal should be tight when packaging.
6. Storage
• The packaged frozen pacific mackerel needs to be stored in a low-temperature freezer to ensure that it is stored at an appropriate freezing temperature.
Summary
By following the above steps, the quality and safety of frozen pacific mackerel can be ensured, allowing consumers to enjoy high-quality fish products. The specific process may vary depending on the region, market demand and processing technology.