Products > Food applications > Fields > Fish and seafood processing

Thanks to their unique composition, our Carfosel® products offer excellent retention of natural juices in fish filets, scampi and other frozen seafood. They help to preserve fats, which are rich in nutrients, and improve the microbiological stability of seafood.

CARFOSEL® salts boost the gelling and emulsifying properties of proteins, which makes them valuable auxiliary substances in the production of many fish-based preparations such as surimi.

In the processing of shellfish, langoustines and scampi, CARFOSEL® salts react with the hard shells, making them easier to peel.

Finally, they help to prevent struvite crystals from forming in canned tuna and crab.

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