ABSTRACT
Freezing and frozen storage of seafood goes back a long time, and through technology development it has become the most important method for industrial preservation of seafood. However, both the use of it and the level of development varies globally. Consequently, to be able to present a succinct overview, this chapter focus on the seafood sector seen from a north European perspective. The chapter begins with an introduction to the different processes involved (freezing, storage, and thawing) in light of technology development and further discusses how these processes may influence the quality of the final products. Since a lot of the challenges that the seafood industry typically encounters differ between species, this chapter tries to reflect how current trends and developing applications try to meet the emerging tasks. The environmental aspect of frozen food production is considered due to the increased carbon footprint awareness in recent years. European legislation regarding process requirements and product labelling is touched upon in the final section of the chapter.
