Search Results for: Freezing equipment
from the sea. for many years, the increase of production was due to better catching techniques, bigger boats and gears and to the exploitation of new fishing grounds. while seafood consumption in many nations was once largely dependent on locally captured or cultured species, the development of freezing
(mexican, american, niçoise, etc.), canned tuna in brine or in oil, frozen steaks, fresh loins, sashimi and others. a multi-variety processing system has been formulated in which fish, shrimp, mussels and algae are the main stored products. activities of seafood processing include cold storing, freezing...
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