| ≥1 piece |
Drying
Drying is an indispensable operation to extract more water from the codfish tissues until a rigorous humidity degree is achieved. This stage can be performed by natural or artificial processes.
Artificial process should be made on drying tunnel, heating the air so it optimizes the operation, covering also its cold down and dehydration, this fact allows fish to be dried during all year. A temperature control and humidity should exist on this stage for each batch.
The Drying will have duration of two to four days, depending on the size of Cod and should be discontinuous (with rest periods), the temperatures should fluctuate between 18ºC and 21 º C, with a percentage of relative humidity ranging between 45% to 80%.
Desalting
The product is placed in Desalting isothermal tanks, with water that meets the human consumption requirements and with temperature control.
Quick-Frozen