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Glaze

 

Seafood General Information


Glaze

Glaze is a protective coating of water that is applied to the fillet after they are frozen. The product passes through a tunnel where a spray or mist is applied. This glaze is part of the packaging and not part of the net weight.  It should never exceed more than .03% of the weight. If you see product with excessive glaze it is a signal to investigate further.
What does the term "glaze" refer to when talking about frozen seafood? 

Glaze is applied to a seafood or poultry item after it is individually quick frozen (IQF).  It is common with IQF chicken, shrimp, lobster tails and fish fillets.  The product passes through a tunnel where a spray or mist is applied.  The glaze that is applied is part of the packaging and not part of the net weight. It should never exceed more than .03 percent of the weight.  If you see product with excessive glaze it is a signal to investigate further. Lobster tails are especially subject to heavy glaze.  With lobster tails it is also possible to inject an extra ounce or two of water between the meat and the shell to increase the weight.

 


 

 

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