FAQS

Deep-freezing is the more gradual process, bringing food to a temperature of -18°C in the most internal portion of the food, causing macro-ice crystals to form. This causes some cellular laceration but the faster the freezing process, the better the quality of the preservation of the food’s nutritional properties. With proper freezing, food remains in excellent condition for many months. Quick-freezing is ultra rapid and causes micro-ice crystals to form (therefore they are much smaller than the crystals found on deep-freeze products) which preserve the biological structure of food and its relative nutritional values. Quick-freezing is the best method of preservation, capable of offering consumers a product that is practically fresh. Our quick-frozen products are a guarantee of quality and safety.

First and foremost, the prime materials chosen are inspected meticulously. In order to ensure excellent quality, suppliers check the origin and production process. Nowadays, research in all sectors are very active in order to guarantee an elevated level of quality and this process will undoubtedly continue to improve. Food is constantly analysed to ensure consumers that there are no traces of harmful residues or contaminating substances.

The most appropriate thawing method is usually written on every package of food. In order to maintain the nutritional and hygienic properties of deep-frozen and quick-frozen foods, they must be thawed gradually in the refrigerator; in this way, consumers can prevent bacteria from forming (they spread rapidly between 7°C and 60°C). It is also advisable to thaw food in a container so as to prevent it from dripping onto other foods. Breaded foods are to be taken out of their wrapping and placed onto a tray in order to avoid them from being soaked in water and spoiled. Raw dough mixes for breads, pastry puffs etc. should also be thawed in the refrigerator. If packaging is waterproofed, foods can also be thawed by being placed under cold running water.

Refreezing food causes the loss of its nutritional values as well as the development of dangerous microorganisms.

No, since various factors are to be taken into consideration. Frozen foods are advantageous since they are placed on the market cleaned and without any scrap products; they are paid based upon their actual net weight. Moreover, prices are more or less unvaried regardless of possible market fluctuations.

If the electricity goes off, frozen foods can remain intact for up to 6 hours after power has been interrupted. The freezer must be working properly and remain shut for the duration of the black-out and for 12 consecutive hours after power has returned. If the power loss lasts longer and the product has thawed completely, it must be consumed within 24 hours. If the time of the beginning of the black-out is unknown (and therefore how long the product has been totally thawed), it is preferable to not eat the product at all.

A cold chain is the guarantee that certain intervals of temperatures during the distribution of fresh, deep-frozen and quick-frozen products are observed throughout the various stages ranging from production to consumption. Therefore, the temperature of the product is maintained from the time of production and refrigeration at the factory to transportation and delivery to warehouses or retail or preservation facilities. Temperature for quick-frozen and deep-frozen products is -18°C and between 0° C and +4° C for fresh foods.

In reference to Ministerial Decree regarding production (6 November 2001) and the method used to determine the drained weight of pre-packaged fish products, icing is the ice covering the product which protects it during preservation.

Origin means the place where the prime materials were fished, born, bred or cultivated. Source means the last factory in which the product was packaged, processed or stored before being sold.

These very important characteristics are guaranteed pursuant to certification regulations, analyses, preservation and labelling of products for sale.

There are a variety of acronyms used to indicate specific characteristics of a given product. Below are some of the most common acronyms: IQF (individual quick-freezing): a rapid and individual freezing process that is based upon the formation of small quick-frozen portions that will be combined to form a product whose final effect is one of extreme freshness. IWP (individually wrapped pack): products are individually wrapped and packed to guarantee quality, protection and are easy use since they are divided into portions individually. #/UP indicates that the weight in grams of the various products contained in that specific package is superior to that indicated in numbers. Example: 1000/UP indicates that every fish in the package weighs over 1000 grams. P.P. means the “peso pieno” (full weight) of the product without icing. As we said before, there are numerous acronyms and classifications, especially in the fish sector, which give indications of the sizes of fish for the international market.

Iceberg guarantees delivery within 24 hours of the placement of your order.

Fresh meats are to be preserved in refrigerators at a stable temperature that can range from 0°C to +4°C.

Iceberg selects its suppliers very carefully by visiting their factories and plants, verifying their work methods, requesting the certification and documentation necessary in order to guarantee specific quality standards.

There are lines of vegetable and fish-based products that are seared in water or steamed after having been washed in order to ensure that they remain whole and ready to be used in their frozen form. All they need is a brief cooking time. See directions on the package. We also carry a range of baked goods that are pre-cooked and frozen.