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Does anyone know what shelf-life is usually given to frozen fish (red drum)?


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#1 JFatimah

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Posted 20 April 2020 - 09:37 AM

Hi,

 

we are processing frozen tuna and we gave a shelf-life of 24 months to the products since the tuna are frozen on the fishing vessel immediately.

 

And now we are starting the processing of fresh fish into frozen fish fillets. these are aqua cultured fish which are kept in chilled conditions before they are brought to the factory.

 

Does anyone know what shelf-life is usually given to frozen fish (red drum)? i do not have enough time to carry out the shelf-life over 1 year or more to see if the product will still be good after the prescribed shelf-life.

 

Thank you,

 

 



#2 SQFconsultant

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Posted 20 April 2020 - 12:43 PM

I have a seafood company (client) and across the board the shelf-life for frozen (including red drum) is 1 year.


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#3 trubertq

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Posted 20 April 2020 - 03:17 PM

You can give a year but you need to start a shelf life trial asap and ensure that your process and storage conditions allow this length of shelf life.

 

I would also get a reference for the 1 year to have as evidence that I didn't pluck that time-frame out of the ether.

 

Attached is the reference I used for Frozen Salmon until I had completed the shelf life trial. I now have 2 years on Frozen salmon.

 

Not unlike an oak tree, the best time to do a shelf life is when you're doing the product development and the second best time is now.

 

 


I'm entitled to my opinion, even a stopped clock is right twice a day

#4 Charles.C

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Posted 20 April 2020 - 05:05 PM

It depends as to how the product is stored/packed/glazed (or not).

 

No experience with tuna but various other fish/seafood 2 years commonly requested IMEX albeit undoubtedly optimistic in some cases, especially if IQF.

 

@ Trubert - attachment got lost somewhere.


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#5 LesleySR

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Posted 21 April 2020 - 08:56 AM

I found this link - might be useful to quote if you are asked why you have allocated 12 months?...

 

http://www.fao.org/3... of frozen fish



#6 Geoff2018

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Posted 22 May 2020 - 05:03 AM

 I am a seafood company engaged in e-commerce. We are involved in fresh and frozen products, mainly lobster, crab, fish, shellfish. Now many consumers are not very familiar with seafood. I hope to gain more knowledge of seafood.
 THANK YOU 


#7 Charles.C

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Posted 22 May 2020 - 05:44 AM

I found this link - might be useful to quote if you are asked why you have allocated 12 months?...

 

http://www.fao.org/3... of frozen fish

 

Hi Lesley,

 

Thanks link.

 

Torry's many informative Notes contain a wealth of expert knowledge.

 

However, I conclude that the criterion in their (Quoted) Table Limits for "Good"  was virtually  "perfection" since the times given for, say, a reference storage temperature of 0degF (-18degC) would IMO be simply unusable for commercial labelling.


Kind Regards,

 

Charles.C





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