At the time of freezing the inside temperature of the fish must reach -18ºC as soon as possible.

Freezing too slowly causes damage to the product. You cannot freeze fish quick enough. The quicker the better. To protect the fish against dehydration during and after the freezing, a thin layer of ice is put round the fish. This is called glazing.

 

Fish is a vulnerable product, which should be handled with care. Queens Products has listed all critical points during the processing and freezing and makes that they are checked. The suppliers receive detailed product specifications from Queens Products. Herein is stated in which way the fish must be processed for Queens Products, which inspection must be carried out and which data must be recorded.