Our company started processing a few fish at a time for a “direct to consumer” product that serviced a few hundred customers a month. Recently we struck a deal with our first large wholesale customer and things got big fast. After permitting and certifications were ironed out, we got 7000lbs+ of opah Frozen in Gaylord bins of about 1200lbs each. I have started trying to defrost them but if I move them from the freezer (-6f) to the fridge (38f) the defrost time is extremely long.
I have found that the outside of the fish starts to defrost in the first couple days but the core of the fish can stay solid for more than a week. This is unsafe and has ruined some of our products already.
Does anyone have a solution for how to speed up the defrost time for these fish in an FDA NSF approved fashion?
Notes of our setup:
We share freezer and fridge space in a commercial kitchen setup
I only have 200 sqft of space that is our private kitchen
I only have one sink basin that is too small for the fish to fit (except for the dish pit which is off-limits)
I only have two table areas to fillet and defrost on.
I am limited on capitol currently so cost-effective methods are appreciated
I’m also part owner of a small engineering firm and have access to a full machine shop with CNC and welding capabilities if you have an idea that can be fabricated cheaply.