Partial Freezing as a Means of Preserving Various Species of Groundfish

An exploratory investigation has been made of the possibility of utilizing partial freezing as a means of preserving several species of groundfish. From the point of view of suppression of development of spoilage odours and belly burn, the procedure used was found to be superior to storage in either ice or refrigerated sea water (RSW), and the cooked texture of partially frozen fish, at least after reasonable periods of storage, was equal to that of fish stored by the other procedures. However, free drip was greater from the partially frozen fish, and fillets from such fish were softer and more fragile than those from RSW- or ice-stored fish.