Chilled seawater systems: installation and operation on Alaskan vessels
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Chilled seawater systems: installation and operation on Alaskan vessels

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    The best way to protect the quality of fish is rapid chilling to 32 F immediately after catch. Cooling slows bacterial spoilage and enzymatic deterioration, the two most important causes of quality loss. Some rapid cooling methods are simple, such as the use of flake ice, while others such as refrigerated seawater systems use mechanical chilling units. A chilled seawater (CSW) system lies somewhere between in complexity. CSW can refer to two systems. One is slush ice, (a mixture of seawater and ice, used for many years on the West Coast with good success); the second and more recent development is the `champagne' system (a slush ice system incorporating a grid of pipes on the floor of the fish hold). Air bubbles into the mixture through perforations in the pipes and bubbles circulate the cold water through the load of fish. The champagne system chills large quantities of fish faster and is of increasing interest to fishermen and tender operators. This publication discusses installation and operation of a champagne system, as well as pitfalls that can be avoided by careful planning and operation.
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