Suppression of damage on frozen fish by the post-harvest treatment using ice slurry.

The frozen storage of fish has already been practically used all over the world, but if the quality is further improved, there is a possibility that the fish can be frozen preserved with the quality that can be used for sushi. To that end, improvement of post-harvest treatments is effective. The treatments currently used are slow killing in ice water or individual quick killing, both are followed by immersion cooling in ice water. However, individual quick killing is not practical for massively caught fish and ice water has a problem such that the temperature distribution may not be uniform. To solve this problem, ice slurry is thought to be effective. In this study, we used living horse mackerel. Some were killed and cooled by using ice slurry while others were treated with conventional method. The difference in their quality was quantitatively verified.