When freezing fish the core temperature must reach -18°C as soon as possible. Slowly freezing causes damage to the product. Fish cannot be frozen too fast. The faster the better. In order to protect the fish during and after freezing, the fish is covered with a thin layer of ice. This is called glazing.

Fishis a fragile product which needs to be handled carefully. Queens Products has mapped out all the critical points for the processing and freezing process and takes care that they are being checked. Suppliers receive detailed product specifications from Queens Products, in which is mentioned the way the fish should be processed for Queens Products, which checks should be authorized and which data must be recorded.