Processing of fish, whether on land or at sea, demands careful handling and constant monitoring of temperature. Slurry ice is used in land-based processing where the slurry ice is used in bins or applied onto the fish on the conveyor belts containing fish or fillets as they travel between stations. This secures constant low temperature of the raw product. At the final station the raw product has kept its low temperature all the way from chilling after the catch to the final processing or packing stage.
Modern fisheries have developed enormously during the last 20-30 years. Handling, trimming, packaging, and storing have undergone constant and well planned development phases. The next development phase is the chilling phase where chilling of raw material within the processing hall becomes the norm. Fast and rapid chilling of the raw product from catch to consumer is the ultimate goal of any fishery and fish-processing industry in the world.