GIFSQ Tools · Module 08 — Meat, Poultry, Fish & Seafood · Tool 157 of 500
Measure the ice glaze on frozen seafood: weigh the product before and after glazing to get the glaze as a percentage, the ice added and the net seafood weight.
Try sample values — fills the form with the worked example below.
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Glaze (%)
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Ice added (g)
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Net seafood (g)
Equation: Glaze (%) = (glazed weight − unglazed weight) ÷ unglazed weight × 100. Ice added (g) = glazed weight − unglazed weight. Net seafood weight is the unglazed weight — the glaze is not part of the net weight.
Method: Seafood glazing by weighing before and after the ice-glaze dip, following Codex practice for quick-frozen fishery products (CODEX STAN 190-1995): the glaze protects the fish in frozen storage, and the declared net weight must exclude the glaze.
Assumptions: the unglazed weight is the drained product with no free water; the glazed weight is taken after the glaze has set and excess water has drained; both weighings are on the same scale.
Limitations: the glaze percentage depends on product temperature, dip time and water temperature, so values are only comparable under the same glazing conditions; a high glaze can hide short weight, so the net weight must always be checked separately.
Rounding: glaze percentage to 2 decimal places; ice added and net seafood to 2 decimal places; intermediates unrounded.
This is a calculation aid, not a laboratory report — confirm against your accredited method before citing a value.
Method: Seafood glazing by weighing before and after the ice-glaze dip, following Codex practice for quick-frozen fishery products (CODEX STAN 190-1995): the glaze protects the fish in frozen storage, and the declared net weight must exclude the glaze.
Assumptions: the unglazed weight is the drained product with no free water; the glazed weight is taken after the glaze has set and excess water has drained; both weighings are on the same scale.
Limitations: the glaze percentage depends on product temperature, dip time and water temperature, so values are only comparable under the same glazing conditions; a high glaze can hide short weight, so the net weight must always be checked separately.
Rounding: glaze percentage to 2 decimal places; ice added and net seafood to 2 decimal places; intermediates unrounded.
This is a calculation aid, not a laboratory report — confirm against your accredited method before citing a value.
Worked example: Unglazed weight 1000 g, glazed weight 1080 g. Ice added = 1080 − 1000 = 80 g; glaze = 80 ÷ 1000 × 100 = 8.00 %; net seafood 1000 g.
Enter values above to see results.
Glaze of 5–10% is common; over 10% should be checked against the buyer specification and the net-weight declaration. Tool 157 of 500 — GIFSQ
