Nofima is about to start a new project involving research on freezing methods. The purpose is to ensure that the fishing industry gains a regular supply of raw materials thereby forming a better foundation regarding year-round jobs.

Research on freezing and thawing shows that regular frozen storage at -18°C is inadequate. Lower storage temperatures could make a big improvement.

What happens in pre-packed fish products during freezing, thawing and heat treatment? In this project we document the effects to improve and develop new products and prolong shelf life.