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Sea Fishes are fish that spend most part of their life in sea water.
Seafoods can be frozen in sharp freezers with and without air circulation, in plate freezers under pressure, and in air-blast freezers. Seafood products can also be packed into hermetically sealed containers and heat-processed to destroy organisms which cause spoilage. The operations utilized in canning seafoods are like those used for other protein foods. Specific details vary with different species and location.
Typical Sea Fishes species are: Herring, Anchovy, Red Snapper, Sea Bass, Grouper, Codfish, Gilthead Bream, Flounder, Mackerel, Sole, Tuna.
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