The Fish Super Chilling Project is a collaborative effort of 3X Technology, Iceprotein, FISK Seafood, Skaginn, Grieg Seafood in Norway, Hätälä in Finland, Norway Seafood in Denmark and Matís with support from Nordic Innovation and The Icelandic Centre for Research (Rannís). The project’s underlying idea was selected as an Outstanding Concept of the Seafood Conference 2016, winning the Svifaldan Prize at the conference, which was held in November.
“Svifaldan” is the prize for an Outstanding Concept of the Seafood Conference 2016. This was the seventh time it was awarded. Its goal is to stimulate discussion and motivate new progressive original thinking. TM Insurance awards Svifaldan, along with prize money and recognition of those contributing to the three best concepts.
On this occasion, fish super-chilling was selected as an Outstanding Concept of the Seafood Conference 2016, and Albert Högnason at 3X accepted the prize at the conference. Acceptance of the Svifaldan Prize spotlights the collaborative project and the collaboration increasing knowledge about the chilling of fish.
Svifaldan 2016 | Albert Högnason, 3X, Gunnar Þórðarson, Matís | Svifaldan 2016 | Copyright Gusti.
About the Fish Super Chilling Project
There has been considerable research on the effect of super-chilling on processing and product quality in the fishing industry and fish farming production. Super-chilling of fish means cooling fish muscle immediately after fish are caught/slaughtered. This freezes 20% of their water content. Ground fish require cooling to -0.7°C. However, salmon is fatter and therefore requires cooling to -1.5°C. as its freezing point is lower. Both cases involve phase transitions at these temperatures. Considerable energy is required to bring the temperature below these points. Extensive research has been done on the super-chilling of fish. Its findings suggest that there will be no damage to cells from the formation of ice crystals, provided that chilling is within the defined ranges. The shipping of super-chilled fresh fish (salmon/ground fish) entails numerous opportunities since eliminating ice from the transport chain saves a great deal of cost, particularly with air freight. During transport, about 10% of the weight of traditional products is ice. There are, therefore, both financial and environmental gains with the procedure. Reducing the carbon footprint of the production and transport of fish products is an important future market tool. However, the most important difference is the improved quality fish fillets with the super chilling method, suggesting that this method can increase the quality of fish products.
For additional information, please contact Gunnar Þórðarsson at Matís.