FISH ACCEPTANCE AND CLEANING ROOMS

It should be reinforced with thermal insulation, closed ceiling, tiled walls and asphalt-covered floors. This section must be connected to the sewer system.

It should be disinfected periodically with 2% solution of chlorine. Loading and unloading operations in fish reception rooms should be done using mechanization (crane, freight elevator, etc.).

After the fish are cleaned, they are washed with clean water by removing blood and visceral residues and covered with ice in chilled tanks. It is sent to the required place for the next operation.

The accumulated waste should be sent for the next process or for freezing.

If these processes cannot be done immediately, the containers with the wastes should be kept in cold rooms where the temperature is between 0-5 C, for a maximum of 4 hours.

SMOKING FISH

There must be some sections in the rooms reserved for the production of these products.

These sections are; brine preparation room, cold room, packaging room, storage room, cleaning room, drying and storage room.

The internal temperature of hot smoked fish should be less than 80°C. Finished products are quickly reduced to 20 C and sent to cold rooms after packaging.

Hot smoked fish is kept at a temperature between +2 and +2 C, and cold smoked fish between 0 and -5 C until it is filleted.

FISH SHOCK

The development of microorganisms is completely prevented by the shocking process. In this way, it is ensured that the products are preserved for a long time.

After the products are cooled to the appropriate temperature, they are quickly shocked in rooms between -35 and -40 C. Shocked products are stored at -18 C.

The products are frozen inwards, starting from the outer part first. The same process applies to the dissolution of products. There are certain methods of shocking.

Examples of these are freezing with cold air, freezing with cryogenic liquids, shock freezing by immersion, and contact shocking. Shocking method is selected according to customers’ needs