In order to understand today’s subject, we should make clear the following concepts:
Due to their prompt margins of expiry date, both fish and shellfish have to be subjected, usually “in situ”, to ultra-rapid freezing processes. This method preserves all the characteristics of the product and makes non-fresh food to reach our homes maintaining all its gustatory, olfactory, nutritional properties and also all its organoleptic properties. Nowadays, new techniques on the market are managed providing a plus of guarantee and confidence to the final result, and that is the case of glazing.
The glazing technique consists on spraying individually the surface of the product with potable water, thus blocking the effects of the oxidation and dehydration common of this type of processes, and in turn protecting the food.
According to the “Regulation (EU) No 1169/2011 of the European Parliament and of the Council of 25 October 2011 on the provision of food information to consumers.” Annex IX (Statement of the net amount). Section 5: “Where a solid food is presented in a liquid medium, the drained net weight of the food shall also be indicated. Where the food has been glazed, the declared net weight of the food shall be exclusive of the glaze.”
Users have to be kept informed at all times of the products they are going to acquire, as well as of the processes they have undergone from their catch to their arrival in supermarkets or wholesale companies. For this, all the parameters set by the regulations are clear: “The labelling of frozen food products for sale to the final consumer must indicate the weight without including the glazing, and it can be expressed in 3 ways:
– Double indication: Net weight (grams) y Drained weight (grams).
– Comparative indication: Net weight = Drained weight (grams).
– Individual indication: Drained weight (grams).”
This type of information must always be present in plain view of the consumer, marked in labels, signs or notice boards placed at the point of sale, on the product or close to it.