Glazing, or the application of a protective layer of ice surrounding a piece of fish or meat, has long been used as a mechanical barrier between the food product and the air. Glazing is achieved by spraying the product with, or dipping it into, clean seawater, potable water, or potable water with approved additives. Without glazing, the oxygen in the air in a freezer or refrigerator will react with a product’s fats and potentially cause it to rot or succumb to freezer burn. Glazing is also a physical barrier that protects products from damage during production, packaging, transport, and retail.
CitroBio is a citrus extract food processing aid that it can be used throughout the entire seafood process. It can be added to glazing compounds to provide additional protection against pathogens. Use CitroBio for safer, cleaner seafood (and to extend shelf life) in the following ways:
- Blend CitroBio with fresh or salt water, using in holding tanks on vessels - eliminating the dangerous need for bi-sulfates and other chemicals, which are not only toxic, but affect the appearance of the seafood often making it look "bleached out"
- CitroBio can be titrated to the ice providing an ongoing treatment during shipping
- Use CitroBio in wash/soaking tanks
- Dip seafood in CitroBio solution prior to packaging seafood
- Use CitroBio prior to cooking seafood as a final precaution, no need to rinse.
- Use CitroBio to clean cutting boards, knives and other utensils after cooking or preparing seafood
All seafood can be treated through entire packaging process prior to freezing. Our actual customers are treating with CitroBio:
- Stone crabs
- Red Snapper
- King Fish
- Sea Trout
- Lobster Tails
- Clams and oysters
To learn more about CitroBio, contact us here.