Fresh fish processing and preservation technique comprises gas injection into the gutted fish, for sealing in bags containing gas prior to frozen vacuum packing

摘要

The fresh fish processing and preservation technique has carbon monoxide injection via needles for temporary holding of the gutted fish on porous surfaces prior to hermetic sealing in bags containing carbon monoxide and nitrogen. The bags are opened after 24 hours standing in a freezer at 0 degrees C, for vacuum packing.