MASTERFISH.
Freezing on board guarantees the preservation of all the organoleptic characteristics and also maintains all the main vitamins contained in it. It therefore allows you to consume the fish as fresh, but safer and tastier than fresh.
Before being consumed, all the raw fish must be frozen for at least 24 hours at a temperature not higher than -20°C. Freezing the fish is a solution that allows you to safely eliminate many risks and therefore actually be able to eat the raw fish with greater peace of mind.
Seafood glazing is the protective layer of ice applied to the surface of a frozen fish. This natural protection is obtained with water intended for human consumption, by sprinkling, or spraying or immersion. Thanks to the “ice”, the fish products are thus isolated and protected from the oxidizing action of atmospheric oxygen which, instead of acting on the product, works on the covering ice.
When a product is frosted, the label will show the net weight and the weight with frosting. The invoice will contain the price per piece.
