Block

Seafood (such as fish fillets or shrimp) that has been placed snugly in a form or carton and frozen in a plate freezer. Fish blocks are rectangular, compressed slabs of fish fillets, usually without skin and bone, used as raw material for fish sticks, portions and as breaded or battered items. Fish blocks normally weigh 16.5 lbs.,packed three to a master carton of 49.5 lbs. A few are packed 3/18.5 lbs.

Block freezing is among the most-often used techniques because the product is well protected by a frozen water "Glaze," which eliminates air pockets and reduces the likelihood of freezer burn or rancidity. The glaze should be uniform and completely cover the product. Cracks in the glaze (not simply hairline fractures) or "holidays" where the glaze is missing entirely may indicate improper glazing and the necessity to reglaze. Reglazing is customary and necessary during prolonged storage when the original glaze has diminished. Boxes of block-frozen product are easily transported and stored. A disadvantage, however, is the inconvenience of thawing blocks as a single unit, the smallest of which is normally 5 lbs.