Sub-Chilling Onboard

TAKE THE ICE OUT OF CHILLING

The Fish Is the Cooling Refrigerant

SUB-CHILLING™ is a revolutionary chilling method where the cooling is moved into the fish itself without freezing it. No ice is used in the process. Skaginn 3X’s sub-chilling onboard treats the catch better than traditional ice chilling, delivering stronger fillets with less gaping, less bacterial count and firmer flesh.

Extend the Fishing Trip

The onboard SUB-CHILLING™ system creates a new dimension in modern fishing. Ships can fish for longer, keep catch fresher and bring more to shore as no ice is needed in the chilling process. This revolutionary method of rigor control can extend the typical fishing trip from 3–4 days up to 5–6 days, increasing the quantity each trip brings ashore while maintaining product quality.

MAINTAIN PRODUCT QUALITY

Stronger Fillets with Less Gaping

Eliminating the use of ice for chilling has several benefits. Sub-chilling is more sustainable as it can reduce the typical fresh fish trawler ice load for a 4–5 days trip by at least 50 tons. It is also proven to extend shelf live up to 7 days and deliver higher yield in the production process. The work ergonomics are better, the workload becomes less for the crew, and it takes less time to process each catch.

Firmer Fish for Onshore Processing

Fresh fish is kept in sub-zero temperature throughout the entire process, preserving rigor status and quality. As the fish itself is the cooling refrigerant, there is no need to use ice to store and chill the product. With SUB-CHILLING™, fresh catch is easier to process as the flesh is firmer and there is less gaping. This results in better production yield at the processing site.

Expectations on increased qualities of the catch with this new methodhave been right and therefore thepurchase of the equipment for Drangey isa logical progression.”

Jón Eðvald Friðriksson, CEO, Fisk Seafood, Iceland

This new revolutionary processing deck has increased the capacity andeliminated all heavy work for the crew. The Sub-chilling system exceeds all myexpectations.”

Björn Jónasson, Captain of Málmey, Fisk Seafood, Iceland

We are both happy and proud to welcome this magnificent fresh fishtrawler, Engey RE 91, one of the most technologically advanced fishing vesselsin Iceland. [...]Two more fresh fish trawlers, Akurey and Viðey, [...] will beequipped with the same advanced technology as Engey.”

Vilhjálmur Vilhjálmsson, CEO, HB Grandi, Iceland

Sub-chilled fish is easy to process; the fillets havea firm and good appearance. Better quality of the raw material results in firmloins and less gaping.”

GunnlaugurSighvatsson, Production Manager, Fisk Seafood, Iceland

Málmey has already caught 8,000 tons of groundfish in 14 months withoutusing ice. The quality of the sub-chilled fish is very good.”

Gylfi Guðjónsson, Fleet Manager, Fisk Seafood

Equipment

Complete Onboard Gutting, Grading and Chilling System

The onboard SUB-CHILLING™ system processes the catch with less labor and more efficiency than traditional methods, while maintaining product quality for much longer.

GUTTING AND BLEEDING LINE ERGONOMIC PROCESS

TYPE & SIZE
VISION GRADING
300 KG IN EACH SECTION

-2°C
FIRST STAGE: BLEEDING
CONTROLLED BLEEDING & COOLING

-2°C
SECOND STAGE:
COOLING
EACH CHAMBER HAS A HEAT EXCHANGER

-4°C
THIRD STAGE:
SUB-CHILLING PATENTED AIR & LIQUID
CIRCULATION SYSTEM

Early Champions

FISK Seafood’s Málmey became the first vessel to part ways with ice in favor of a SUB-CHILLING™ system in 2014. It was followed by Brim hf.’s Akurey and Engey vessels in 2017, and most recently the same company’s Videy vessel and FISK’s Drangey in 2018.

RESEARCH AND DEVELOPMENT

Years of research into the best way to preserve product quality resulted in Skaginn 3X’s revolutionary SUB-CHILLING™ technology. The R&D work between Skaginn 3X and MATÍS, Iceland's independent food and biotech R&D institute, has led to patented technology that is changing the way fresh fish is preserved and its freshness and quality maintained.

Fillet Quality

Sub-chilled cod vs traditionally chilled cod as tested by Matís.

Yield Comparison

Sub-chilled cod compared to traditionally chilled cod during processing,as tested by Matís.

Minimize Food Waste

Storing sub-chilled fish in optimal conditions enables sellers to stock the fish for longer, extending shelf life and purchasing opportunities. This delivers more value to both seller and consumer and can significantly counteract food waste.

“Maintaining the cold-chain from harvesting to market is critical for the end-product quality and value. [T]he sub-chilling method will give the consumer more value with better quality and more food safety and possibly reduce food waste.”

Matís Report, Sub-chilling of Fish, July 2018