Super-chilling is a method of ensuring the optimum temperature in the fish. Super-chilling means that the fish is chilled to about minus 1 to minus 2 degrees celsius, depending on fat and salt content, and the idea is to get as close to the fish's "freezing point" as possible without ice actually forming. In this way a chill capacity is stored in the product that is important in the transportation chain. In combination with MAP, fresh salmon can achieve a shelf life of up to 3 weeks with good microbial safety and a synergy effect has also been absorbed between super-chilling and modified atmosphere packaging.
