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Why is refrigerated seawater holding limited for fish intended for fresh or frozen markets?
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fish processing
Fish on a conveyor belt entering a processing plant, Newfoundland, Canada.
Refrigerated seawater (RSW) is an effective method for chilling fish because it minimizes bruising and structural damage compared to ice cooling. However, its use for fish intended for the fresh or frozen market is limited because the fish absorb salt from the seawater during storage.1
While this salt absorption is manageable for products that undergo further processingāsuch as canning or smoking, where salt levels can be adjustedāit is undesirable for fresh or frozen products where the natural flavor and composition are prioritized. Consequently, holding time in RSW must be restricted to prevent excessive salt uptake.1