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Fish is rich in nutritional value and fish are good sources of protein, the liver of fish and fish oil contains rich vitamin A, D, vitamin B6, B12, niacin, and biotin, fish also contains rich promote brain DHA. Scales contain a variety of unsaturated fatty acids and rich in a variety of trace minerals, including calcium, phosphorus content is higher, fat fish eggs scale, enhance memory, slow delay cell aging.

Fish captured or killed, and different plant body is characteristic of the animal body will happen after death. These changes process is: first of all, own enzyme system began. Under the glycolysis, glycogen is broken down to generate lactic acid, lower pH. Then, pH dropped to a certain degree of adenosine triphosphatase began to function. Adenosine triphosphate (atp) is broken, creatine phosphate also disappear, muscle protein contraction, is causing stiff after death. Stiff muscles contraction, elasticity and stretch. Fish catch, if be suffocated in the network, the glycogen decomposition produce lactic acid, adenosine triphosphate almost exhausted, also don't cause corruption stiff directly at this time. The third step, rigid end soon, restore the so-called original hardness of the solution is hard. The fourth step, digestive enzymes in the muscle to oneself, increase the soluble substances, soften the organization. Multiply soluble substance in the end, on its own, if adhesive invading bacteria will vigorously all trival, decomposition product accumulation, corruption soon.

Fish is a kind of cold storage refrigerator, mainly used for the storage of various aquatic food, in order to meet the needs of production and life, fish cold storage requirements than other cold storage requirements are relatively high. And fish and other aquatic products is high yield, rich nutrition of animal foods, but they are more easy to rotten, adopt method of cold working of cold storage, can make the most of the fish and other aquatic products a long time to maintain its original nutrition and taste, and facilitate the storage and transportation, the regulating market supply enrich people's life has the vital significance.

Fish generally before entering the cold storage needs for cooling, but the fish after cooling and can't storage for a long time, generally after cooling of fish is used only for fresh fish cold-chain transport and temporary storage before processing or marketing. For long-term storage, must be to lower the temperature of the fish body. Such as short-term storage of fish, the fish can be 5 ~ 10 mm thick surface layer of a layer of frozen to - 3 ℃ ~ 5 ℃, the fish only within 0 ~ 1 ℃, at - 3 ℃ storage warehouse, can store 20 days or so, this method is called "freezing preservation. For long-term storage, the temperature of the frozen fish to fall below 15 ℃, at this time more than 85% of the water has frozen fish. To some fish, adopt - 20 ℃ or lower temperature storage. In such a freezing process, the adverse changes of fish is very small, can store a long time, better freshness after thawing, high product quality.

Sometimes, in order to freeze, from the quality requirements need to be quick freezing. Cold chain of frozen method to roughly brine immersion method (dipping in about 5 ℃ of salt water freezing), and the contact method (in - 40 ~ 25 ℃ low temperature freeze on board), half blast method (- 40 ~ 35 ℃ cold wind, in 3 ~ 5 m/s wind into frozen). Frozen fish to prevent frozen in the dry and air oxidation and protection of fish consumption, can be a slight dip in the water or water, ice in the fish surface membrane, called "gloss". Frozen fish frozen storage temperature is lower, the better, especially for a long time preservation, but considering the economic agent, general with - 20 ℃ advisable.

Fish contains a lot of unsaturated fatty acids, easily oxidized, especially fatty fish, its stability under the condition of low temperature is very low. Frozen fish, therefore, in addition to the glazing after freezing, also want to on a regular basis in the process of cold storage in a crib outside surface sprayed with cold water, with garments with thick ice.