exclude as much air from the package as possible, then brought down to a temperature well below oc as rapidly as possible and held there until needed. air is the great destroyer of frozen fish as it causes the flesh to dry and lose its texture. the better a package of fish is wrapped, the faster it is chilled...
"shioll", high grade of polyester buttons made to look like real shells very closely. the greatest feature is that it reduces week points of shell buttons,such as breaks and cracks.....