Method and device for delaying rigor mortis in fish

A method for delaying rigor mortis in slaughtered fish, the method comprising:

• a) receiving slaughtered fish;
• b) bringing the slaughtered fish to an under-cooled state in at least one container comprising
• placing the slaughtered fish in a first solution having a salt concentration in the range from 0.1 to 10% and a temperature in the range from +1 to −3° C. wherein the salt concentration and the temperature of the first solution is based on the fish species;
• and
• transferring the slaughtered fish to a second solution having a salt concentration in the range from 1% to 20% and a temperature in the range from −1 to −12° C.;
• wherein:
• i) the salt concentration of the first and second solution is set and a temperature of the first and second solution is maintained such that the temperature is higher than the freezing point of the first and second solution,
• ii) providing substantially continuous movement of the slaughtered fish in the first and the second solution,
• iii) maintaining the ratio of the first and the second solution and slaughtered fish such that the volume of the first solution is greater than 50% of the total volume of the fish and the first solution and the volume of the second solution is greater than 50% of the total volume of the fish and the second solution,
• c) transferring the slaughtered fish to a transport or storage container, where the temperature in the transport container, the storage container, or both is maintained below 0° C.;
• and
• d) increasing the transportation or storage time and/or the shelf-life of the slaughtered fish by delaying rigor mortis in the slaughtered fish.