Aquatic cryogenic preservation is the main method to prevent fish spoilage current fishery production, cold storage preservation is one of them, which includes the following three methods: 1, ice storage cooling fresh ice storage cooling preservation of fresh fish after capture The most widely used method of transportation on the preservation, commonly referred to as chilled. As the ice to carry and easy to use, it enables the temperature of the fish is maintained at 1-3 ° C. Ice fish preservation period of 7-10 days, and closest to the biological characteristics of fresh fish. Operating iced cooled fresh: catch attack promptly cleaned fish products - processing fish sorting - packing ice Caesar (Caesar ice should be uniform, layer of ice fish) - placed in an insulated environment. For special fish or large fish, in addition to gills and internal organs after laparotomy, abdominal fill ice, ice Zaisa packing (the whole fish embedded in the ice). Pay attention to the bottom of the container to open a small mouth, easy to melt ice flow. 2, the cooling sea water cooling seawater fresh preservation is a way to catch impregnating 0 to -1 degrees Celsius seawater preservation. Advantage of cooling sea water cooling fast, can quickly handle large fish, the good short-term preservation quality. The disadvantage is that if the soaking time is too long (over 5 days), the fish will be swelling, perishable. 3, micro-frozen preservation it is higher than preservation of Tibetan and ice cold waters of the long (up to 20-27 days), good preservation effect. It is cooled at a temperature of -2 to aquatic -3 degrees Celsius, so that the water in the fish preservation method refrigerator price http://www.shbingyuan.com/zaojia/ address partially frozen state: Baoshan District, Shanghai Bao Qi Road 683 Tel: 021-54885889 400-888-3278 Fax: 021-54885738