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Thawed fish

Thawed fish is unsuitable for production immediately after thawing, whichever thawing method you use.

Thawed Cod is difficult to split or fillet with good results.

The yield is + 3 to 6 % higher with NW under-cooling and thawing process.

If you want to use thawed fish for the production of light salted or full salted fish, the fish goes through the NW pre-salting process.

The NW pre-salting process binds the protein and own liquid in the fish muscles on H & G stage before filleting or splitting. The fish is ready directly after filleting as light salted with the highest possible yield rate and/or ready for full salting after splitting or filleting. NW pre-salting is excellent way for preparation of raw material for full salting, (Bacalao), which is for filleting or splitting, with the best yield and quality.

Note video of filleting of thawed trawler H & G cod, light salted before filleting, with NW pre-salting. Fine quality.

 

Bacalao

NW pre-salting is excellent way for preparation of raw material for full salting (Bacalao), which is for filleting or splitting, with the best yield and quality. The yield of 84% is calculated from frozen H&G full salted/packed after 24 days in dry salt. Top quality product.

Note video of splitting of thawed trawler H&G cod, light salted before splitting, with NW pre-salting.

NW pro-salting, the yield is 100% from frozen right after splitting.

 

Thawed Haddock

Thawed haddock is known to be one of the most difficult fish to fillet with good results.
 
Note video of filleting of thawed H&G haddock, treated with NW under-cooling, before filleting. Top quality.