Have you ever heard of DYP products?
If so, you are really consumers attentive to the news on the market, because DYP products (i.e. fish subjected to the protocol called Deepfrozen) have only been marketed for a few years.
But what is DYP? Is it frozen fish? Is it fresh fish?
You must know that each food has its own story, which accompanies it from production to consumption; is called production chain and, if that of the fish is special, that of the fish DYP is even more so.
As we know, the fish we buy (whether it is at the fish shop or at the supermarket counter), may have been caught or bred with aquaculture. This phase is very important because it can affect the quality of the fish: for example, fish used to being in close contact inside aquaculture tanks will have fewer scales, because they will be damaged by colliding with other fish; likewise, fishing methods where the fish comes from "stressed out" they can cause bruises that make the meat less attractive and less good to eat.
In addition to this we must consider theenvironmental impact: some fishing methods, such as trawl nets, do not allow you to specifically fish a specific species and collect what happens, with all due respect to specimens that are too young or old, turtles and protected species.
You understand then the importance that has the careful selection of suppliers and the care in reading the labels.
Since 2014, the rules for consumer labels accompanying all EU fishery and aquaculture products and every fish seller is required to indicate the area of origin of the fish, in addition to fishing method used, to help the consumer to make an informed choice about the product to buy.
It can help us to understand the labels correctly FAO map shown below: the Food and Agriculture Organization has in fact divided the world into various zones by assigning each one a number; on the basis of the number indicated on the labels and on the packaging it is possible to trace the place of origin.
The Factory ships who are involved in fishing often stay out in the open sea for up to a whole year. So how do they deliver the fish before it starts to deteriorate?
There are small ships relay race who take care of periodically recovering the fish from the ships that catch it and bring it back to the mainland. However, these too can take time to travel all the way, which is why we ask our suppliers, when possible, to chilling the fish directly on board (as is the case, for example, for the DYP tuna).
What does "break down" mean?
Breaking down the fish means ultra freeze it: not at -18 ° C, the temperature at which it is usually frozen, but instead using thenitrogen to bring it in the shortest possible time in a temperature range that it goes from -60 ° C to -120 ° C!
Unlike normal frozen food, pockets of large water crystals do not form inside it, which water down its flavor and appearance once defrosted but, on the contrary, there is a uniform crystallization of the fabric in small and homogeneous crystals. The faster the cooling, the more the damage to the fabric of the product to be treated is reduced, with the result that when thawed the product will be very similar to the fresh product in terms of turgidity, nutritional and organoleptic values.
A journey through time
THEthe natural organoleptic decay is slowed down until it almost stops, as if the DYP were the protagonist of a science fiction film in which the astronaut enters a Time Machine and is hibernated for an interstellar journey.
When ultra-freezing is not possible directly on board the ship, the product enters one cold chain and through an infrastructure logistics which uses various means (trucks, ships, planes, trains) arrives in Fiorital as soon as possible: here it is checked and subjected to acareful qualitative selection by a team of experts and is worked quickly, with an important rule that we have decided to follow: no chemical preservatives or food additives.
If the fish is promoted, it also goes to the phase ofultra freezing (-60 ° C, -120 ° C), after which it comes stored at -50 ° C.
When he leaves Fiorital and therefore exits the time Machine, the hands start turning again for the DYP fish and it is time for him to finally enter the shops, supermarkets and restaurants; in the right quantities (thus avoiding waste) but also in its best form, thanks to the cold chain which keeps the quality of the fish safe.
In reality the story does not end there, because the products continue to be subjected to a control and analysis plan systematic even during theirs shelf life (literally, “shelf life”), in order to ensure its quality until the time of purchase (and dinner).