From Sea to Plate, Howe Ice Has You Covered

In order for the highest quality fish to be available to consumers, spoilage must be reduced at every single stage. As soon as a fish dies, spoilage begins—which means it could begin even before the fish are lifted from the water. In particular, fish cannot be left lying on decks in the sun or heat for any length of time, since the spoilage process cannot be reversed. In other words, no amount of ice will revert a poor-quality fish back into a high-quality product.

Best Practices for Fresh-Caught Fish

The best practice is certainly to ice fish immediately after the catch, and flake ice is ideal since it allows maximum contact with the fish and does not damage the fish like block ice. The amount of ice used depends on the climate; in temperate climates, the norm is one part fish to one part ice, but in tropical conditions, one part fish to three parts ice is more likely. The ice is layered under, around, and on top of the fish to keep it fresh until it reaches its destination port.

The Supply Chain

Once the fish reaches a port, it may be loaded onto trucks or preserved for local use; either way, it must be re-iced until it reaches its next destination. Consumers today have little idea of how delicate seafood arrives at their grocery store without spoiling. While globalization has lessened the relative distances, there still exists a very real separation of thousands of miles. If every step in the cold chain is not properly followed for seafood, the fish and shellfish can degrade through the process.

The Cold Chain Process

The cold chain process is a science and a technology. The science part relates to an understanding of perishable chemical and biological processes. The technological part refers to the actual physical means by which correct temperature is ensured, as well as the tasks that are performed from sea to plate, including preparation, storage, transportation, and constant temperature monitoring. So, the elements of the cold chain include the actual cooling systems (ice machines), cold storage, cold transport, cold processing, and cold distribution.

Howe Ice—A Proud ENERGY STAR Partner from Sea to Plate

Howe Ice is proud to be a part of this sea-to-plate process. Flake ice is the most cost-effective type of ice for cooling fish and shellfish, used every step of the way throughout the supply chain. Flake ice maintains the integrity of the delicate fish, and the dry, flat flakes allow greater surface contact for these perishables creating a soft cold blanket effect wrapped around the fish the entire journey!

Howe flake ice is the “original” flake ice. We have built our reputation on being an industry leader in sea-to-plate technology. We are also proud of the fact that our ice flakers outlast the competition by 2-3 times, and that we partner with ENERGY STAR to manufacture the most energy-efficient machines.

Whatever your needs for preserving the integrity of fish and shellfish, Howe can ensure those needs are met. We provide a wide array of models in various sizes, voltages, and refrigerants to precisely meet your needs. If you have questions regarding what type of flake ice model you need, please contact us and tap into our 109 years of experience in working with the seafood industry. We also invite you to follow Howe Corporation on our blog, Twitter, and LinkedIn for updates.