What is the DYP Frozen Protocol?
Have you ever heard of DYP products?
If this is the case, you are really consumers attentive to market news, because DYP products (ie fish subjected to the protocol called Dypfrozen) are marketed only a few years ago.
But what is it? Is it frozen fish? Is it fresh fish?
You must know that every food has its own history, which accompanies it from production to consumption; it is called “production chain” and, if that of fish is special, that of DYP fish is even more so.
As we know, the fish we buy (be it at the fish market or at the supermarket counter), may have been caught [look at the fishing methods here] or bred with aquaculture. This phase is very important because it can affect the quality of the fish: for example, fish used to be in close contact within the aquaculture tanks will have fewer scales, because they will be ruined by colliding with other fish; in the same way, fishing methods in which the fish is “stressed” can cause hematomas that make the meat less attractive and less good to eat.
n addition to this, it is necessary to consider the environmental impact: some fishing methods, such as trawl nets, do not give way to be able to fish specifically for a given species and collect what happens, pace too young or old specimens, turtles and protected species.
Then you understand the importance of the careful selection of suppliers and care in reading labels.
Since 2014 the rules for consumer labels that accompany all EU fishery and aquaculture products have changed and every fish vendor is required to indicate the area of origin of the fish, in addition to the fishing method used, for helping the consumer to consciously choose the product to buy.
It can help us to correctly understand the labels of the FAO Map that I reproduce below: the Food and Agriculture Organization has in fact divided the world into various areas, assigning each one a number; on the basis of the number indicated on the labels and on the packaging it is possible to trace the place of origin.
The factory ships that deal with fishing often stay out in the open sea even a whole year. How then do they deliver the fish before it starts to deteriorate?
There are small “relay” ships that take care of periodically recovering the fish from the ships that fish it and bringing it back to the mainland. Even these, however, can take some time to do all the way, and this is why we ask our suppliers, when possible, to cut down the fish directly on board (as happens, for example, for DYP tuna).
Breaking down the fish means “ultra freeze it”: not at -18 ° C, the temperature at which it is usually frozen, but instead using nitrogen to bring it as quickly as possible in a temperature range from -60 ° C to -120 ° C!
Unlike normal frozen, there are no pockets of large crystals of water inside it that dilute the taste and appearance once thawed but, on the contrary, there is a uniform crystallization of the fabric in small and homogeneous crystals. The faster the cooling, the more damage to the fabric of the product to be treated is reduced, with the result that when defrosted the product will be very similar to the fresh product in terms of turgidity, nutritional and organoleptic values.
The natural organoleptic decay is slowed down almost to a stop, as if the DYP were the protagonist of a science fiction film in which the astronaut enters a “Time Machine” and is hibernated for an interstellar journey.
When ultra-freezing is not possible directly on board the ship, the product enters a “cold chain” and through a logistics infrastructure that uses various means (trucks, ships, planes, trains) arrives in Fiorital as soon as possible: here it is checked and subjected to a careful qualitative selection by a team of experts and it is processed quickly, with an important rule that we have decided to follow: no chemical preservatives or food additives.
If the fish is promoted, it also passes to the ultra-freezing phase (-60 ° C, -120 ° C), after which it is stored at -50 ° C.
When he leaves Fiorital and then leaves the Time Machine, the hands start to turn for the DYP fish and it is time for him to finally enter the shops, supermarkets and restaurants; in the right quantities (thus avoiding waste) but also in its “best form”, thanks to the “cold chain” that keeps the quality of the fish safe.
In reality, the story does not end here, because the products continue to be subjected to a systematic control and analysis plan even during their shelf life (literally, “shelf life”), in order to ensure their quality until the time of ‘purchase (and dinner).