Ice glazing
The ice glazing is a thin layer of ice water, which with the use of modern technology is integrated into the surface of the fish. It acts as a protective shield, preventing food from coming into contact with the atmospheric air (oxygen), which gradually causes deterioration, such as dehydration.
The ice lazing allows the product to keep intact all of it’s quality features and insures a big life span.
Furthermore it acts as a heat resistant in cases of unwanted defrosting, for example in case of damage to the storage freezer.