{"id":19378,"date":"2023-04-06T11:50:28","date_gmt":"2023-04-06T03:50:28","guid":{"rendered":"https:\/\/cn-beyond.com\/?p=19378"},"modified":"2026-09-17T21:13:28","modified_gmt":"2026-09-17T13:13:28","slug":"cold-room-for-fish-and-seafood-storage","status":"publish","type":"post","link":"https:\/\/cn-beyond.com\/cold-room-for-fish-and-seafood-storage\/","title":{"rendered":"Cold Room for Fish and Seafood Storage Ultimate Guide"},"content":{"rendered":"

Proper cold storage decides whether your fish and seafood arrive at customers fresh or spoiled.<\/p>\n

In this guide, you will quickly understand which cold room<\/a> you need, how to design it, and how to operate it efficiently.<\/p>\n

This article is for seafood wholesalers, installers, contractors, and processing or trading companies that want practical, engineering\u2011level guidance instead of general theory.<\/p>\n

Basic Types of Cold Rooms for Fish and Seafood<\/h2>\n

Different products and business models need different cold room types. You usually combine several rooms in one project.<\/p>\n

For the full project workflow, see our guide to designing and building a cold storage facility.<\/a><\/p>\n

Cold room types, temperature and storage time table<\/strong><\/p>\n

\n
\n\n\n\n\n\n\n\n\n\n\n
Product<\/th>\nStorage Form<\/th>\nCold Room Type<\/th>\nRoom Temp<\/th>\nRelative Humidity<\/th>\n\u00a0Storage Time<\/th>\nApplication<\/th>\n<\/tr>\n<\/thead>\n
Fresh fish<\/td>\nLoose or in boxes<\/td>\nChilled cold room<\/td>\n0\u20131\u00b0C (32\u201334\u00b0F)<\/td>\n80\u201385%<\/td>\n2\u20133 days<\/td>\nWholesale markets, processing pre\u2011chill<\/td>\n<\/tr>\n
Frozen fish<\/td>\nPacked \/ in cartons<\/td>\nFrozen cold room<\/td>\n-18 to -23\u00b0C (-0 to -9\u00b0F)<\/td>\n80\u201390%<\/td>\n6\u201312 months<\/td>\nCold stores, logistics hubs<\/td>\n<\/tr>\n
Fresh seafood (shrimp, crab, shellfish)<\/td>\nLive or iced<\/td>\nFresh seafood cold room<\/td>\n0\u20133\u00b0C (32\u201337\u00b0F)<\/td>\n85\u201390%<\/td>\n1\u20132 days<\/td>\nLive seafood markets, restaurants, supermarket counters<\/td>\n<\/tr>\n
Frozen seafood<\/td>\nPacked \/ in cartons<\/td>\nFrozen seafood cold room<\/td>\n\u2264-18\u00b0C (\u2264 0\u00b0F)<\/td>\n85\u201390%<\/td>\n6\u201312 months<\/td>\nExport, distribution, central kitchens<\/td>\n<\/tr>\n
Tuna and sashimi\u2011grade seafood<\/td>\nDeep frozen<\/td>\nUltra\u2011low temperature room<\/td>\n-50 to -60\u00b0C (-58 to -76\u00b0F)<\/td>\n70\u201385%<\/td>\n6\u201318 months (depends on product)<\/td>\nTuna plants, high\u2011end export<\/td>\n<\/tr>\n
All seafood (freezing step)<\/td>\nJust processed<\/td>\nBlast freezer<\/td>\nRoom: -30 to -40\u00b0C (-22 to -40\u00b0F)<\/td>\nAround 90%<\/td>\n8\u201324 hours to reach core -18 to -30\u00b0C<\/td>\nFast freezing before storage<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div>\n
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How to Choose the Right Cold Room Setup?<\/h2>\n

You rarely use only one cold room<\/a>. Instead, you design a combination based on your business.<\/p>\n

1. Typical setups by business model<\/strong><\/p>\n

Wholesale market or distributor<\/p>\n