Glaze is a protective coating of water that is
applied to the fillet after they are frozen. The product passes through
a tunnel where a spray or mist is applied. This glaze is part of the
packaging and not part of the net weight. It should never exceed
more than .03% of the weight. If you see product with excessive glaze it
is a signal to investigate further.
What does the term "glaze" refer
to when talking about frozen seafood?
Glaze is applied to a seafood or poultry item
after it is individually quick frozen (IQF). It is
common with IQF chicken, shrimp, lobster tails and fish
fillets. The product passes through a tunnel where a spray or mist
is applied. The glaze that is applied is part of the packaging and
not part of the net weight. It should never exceed more than .03 percent
of the weight. If you see product with excessive glaze it is a
signal to investigate further. Lobster tails are especially subject to
heavy glaze. With lobster tails it is also possible to inject an
extra ounce or two of water between the meat and the shell to increase
the weight.
