By KAPP | Performance Backed by Proof

When it comes to chilling fish, there’s a lot of tradition and a lot of guesswork. But a new scientific study out of Iceland cuts through the noise with hard data.

In a tightly controlled trial, researchers at Matís compared fish cooled in an older RSW system with those chilled using modern slurry ice.

Same vessel. Same species. Same processing. Just different chilling methods.

Here’s what the numbers showed:

What’s the Cost of Doing Nothing?

• More downgraded or rejected fish
• Shorter shipping and sales window
• Less leverage with premium buyers
• Lost margins due to quality inconsistency

If you’re running an older RSW system, and many vessels in Alaska still are, these numbers are a wake-up call.

Rethink Your Onboard Setup

Modern chilling systems aren’t just about bells and whistles. They’re about data-backed performance that improves:

• Profitability
• Shelf life
• Cold chain efficiency
• Your long-term competitiveness

At KAPP, we’ve helped vessels in Alaska and Iceland move from tradition to transformation by upgrading their chill and watching the value follow.

📩 Ready to stop guessing and start measuring? Let’s talk data-driven chilling.

This article is based on the: Pacific cod shelf-life experiment report – Effects of onboard slurry ice cooling and tub storage on quality parameters: 04_25_Slurry vs RSW - MATIS report final version.pdf

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