The primary purpose of the glaze is to protect the fish from dehydration, oxidation, and freezer burn during storage and transportation, which helps in preserving its quality and extending its durability.

Fish glazing is the process of applying a protective layer of ice to frozen fish. This is done by dipping or spraying the frozen product with potable water. A thin layer of ice shields the fish flesh from direct contact with air.

As a factory with extensive experience in fish processing, I can tell you this very clearly.

When choosing glazed fish, it is crucial to check the product’s label for the net weight.

• Check the Net Weight: Regulations often require the packaging to state the “net weight” or “deglazed weight,” which is the weight of the fish without the ice.
• Assess Glaze Percentage: A typical and acceptable glaze percentage ranges from 8% to 12%. Be cautious of products with excessively high glaze percentages, as you may be paying for water instead of fish.

How do you ice glaze fish?

Our factory offers two methods for glazing fish: manual glazing and machine glazing.

Glazing is a method of preserving fish by forming a protective layer of ice. To glaze fish, first freeze the fish until completely frozen. Submerge the frozen fish in ice water for a few seconds before placing it in an IQF machine.

Repeat this process several times, depending on the desired glazing ratio, until a thick, transparent layer of ice forms around the fish.

What is a fish glazing machine?

A fish glazing machine is industrial equipment designed to apply a protective layer of ice to frozen fish and other seafood.

This ice coating, known as a glaze, protects the product from dehydration, oxidation, and freezer burn during long-term storage.

The primary function is to preserve the quality, texture, and appearance of the frozen seafood until it is ready for consumption. This process is a standard practice in the frozen seafood industry.

The glazing process typically involves these steps:

• Conveying: Frozen fish are placed on a conveyor belt that moves at a constant, adjustable speed.
• Application: The fish pass through a curtain of chilled water or are briefly immersed in a tank of cold water. Many machines use a combination of spraying and dipping to ensure a uniform coating.
• Solidification: The water freezes almost instantly on the surface of the sub-zero temperature fish, forming a consistent ice glaze.
• Repetition: The process can be repeated to achieve a desired glaze thickness, which is typically between 4% and 10% of the product’s weight.

Identifying and Avoiding Excessive Fish Glazing

Defining Over-Glazing: Paying for Water Instead of Fish

Over-glazing is the practice of adding an excessive layer of ice to frozen seafood. This means consumers pay for the weight of the frozen water, not the actual seafood product.

The primary issue with over-glazing is economic; it misleads customers about the actual amount of fish they are purchasing.

However, some products can have glaze levels of 20% or more, significantly increasing the cost for the consumer, who is unknowingly buying excess water.

Regulations in many regions require stating the net weight, but awareness of over-glazing helps consumers make informed purchasing decisions.

FQA

Q1: How do you get the glaze off frozen tilapia?

A: You don’t need to forcefully “get it off.” Place the frozen fillets in a colander in the refrigerator overnight. As the fish thaws, the glaze will melt and drain away, leaving you with the ready-to-cook fillet.

Q2: Does glazing mean the tilapia is lower quality?

A: Not at all. In fact, proper glazing is a sign of a quality process designed to preserve high quality.

Q3: Why is fish glazed before freezing?

A: Fish is glazed to create a protective barrier of ice. This shield prevents freezer burn, which is dehydration and oxidation that ruins the fish’s texture and flavor. It essentially preserves the quality and extends the product’s shelf life.

Q4: How do you calculate the net weight of glazed fish?

A: The most reliable way is to perform a thaw test. First, weigh the frozen, glazed fish (this is the gross weight). Then, carefully thaw the fish and drain away all the melted water. The weight of the thawed fish is the net weight, which is the actual amount of seafood you’ve purchased.