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Frozen fish
(english) Fish that has been subjected to freezing in a manner to preserve the inherent quality of the fish by reducing their average temperature to -18 deg Celsius or lower, and which are then kept at that temperature or lower. The reduction of temperature has to be achieved in a sufficiently short time to give the product bnest quality. Regulations with regard to maximum time exist in many countries; in the USA temperature should be lowered to -18 deg Celsius in 36 hours or less. (See also: Fresh fish, Chilled fish)

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