To ice-glaze is to coat frozen food — classically prawns and shrimp — with a thin, protective layer of ice by spraying with or dipping in chilled water just before final freezing. The glaze seals the surface against freezer burn and oxidation during long frozen storage, preserving colour, texture, and flavour for months. It is legitimate protection, but it has a chequered commercial history: unscrupulous sellers have used excessive glazing to bulk up the weighed weight — selling ice at prawn prices — prompting regulations that require glazed weight to be declared and drained weight to be the basis of sale. Done honestly, ice-glazing is good practice; done greedily, it is fraud in a frozen coat.