Brine Freezing

It consists on the fish immersion in a concentrated solution of sodium chloride, followed by a rinse of refrigerated water designated “glazing”, which permits the creation of a film of water that protects the fish from oxidation and avoids loss of quality during the refrigerator storage. Afterwards, drying in forced-air tunnel takes place, at a temperature between -24ºC and 26ºC. Finally, the fish is packaged according to the client requests, using always innocuous materials for the human health.