The quality of fish is measured by the time it takes from the moment it leaves the sea until it reaches our tables. In its constant quest to preserve the exceptional freshness of the Cantabrian Sea, Kofradia Basque Seafood has taken a significant leap forward at its Bermeo facilities to lead the premium frozen fish market. The key to this advancement has a name: IQF technology (Individually Quick Frozen).
Historically, the industry has relied on systems such as block freezing, a process carried out in static tunnels in the form of freezer chambers and by emission of cold air, which requires between 18 and 24 hours and which requires defrosting whole pieces of 20 kilos at once in plastic boxes and their subsequent demolding and placement in boxes.
The fish is sold in a single block of weight, and for subsequent handling, the entire box must be thawed at once.
Another traditional method has been brine freezing, which, by immersing the fish in salt water, compromises the hygiene of the process and alters the flavor of the product as it absorbs salt. The freezing process takes between half an hour and an hour.
The fish comes out frozen individually, and after the process, it is dried to remove surface moisture, preventing the fish from sticking together.
This is a very widespread process, but according to Ioritz Bilbao, head of Opescaya and the Kofradia de Bermeo, "the quality of the product is not entirely satisfactory," and he argues that the main reason is "the hygienic quality of the process , because As the process progresses, the brine becomes very dirty due to fish scales, as well as the foam produced in the tank by the movement of the conveyor belts and the agitation of the water by the compressors. The brine is changed when the amount of salt is no longer sufficient for saturation.
In this sense, this freezing process means that the fish acquires a certain amount of the salt that is in the water, which is not beneficial to health.
As a result, brine freezing is being shifted primarily to canned goods and is tending to disappear for fish intended for human consumption.
In contrast to these methods, the installation of the IQF dynamic spiral tunnel—of which there is only one other of similar characteristics in the entire state—represents the driving force behind the most innovative solutions for fish processing. These are the characteristics that make this process unique:
This cutting-edge process not only locks in the freshness of the fish at its peak, but also preserves its organoleptic properties, texture, and nutritional value intact.
The true added value of IQF Spiral is its amazing versatility. On the one hand, it allows Kofradia Basque Seafood to have access to top-quality fish species outside their natural fishing season. On the other hand, this raw material in optimal condition is the perfect base for producing the innovative ready meals and clean fourth and fifth range solutions that today's consumers demand.
Furthermore, compared to traditional block freezing, handling the final product is much simpler. Since it's frozen in individual units, the customer only defrosts what they need at any given time.
“By ensuring that each piece maintains its individuality and full quality, IQF gives us the versatility needed to offer modern consumption formats, reducing food waste and ensuring that, both at home and in the hospitality industry, the product retains the same excellence as the day it was caught in the Cantabrian Sea,” says Javier Bilbao, the company’s commercial director.
Ultimately, IQF technology is much more than a refrigeration system; it is the guarantee that respect for the sea, technological innovation and responsible consumption can come together on the table.
