In a recent statement, the environmental organization Oceana has raised concerns regarding the excessive water content in frozen fish and shrimp products in Mexico. With up to 60 percent of the weight of frozen fish being attributed to water, Oceana warns that consumers may unwittingly pay for frozen water rather than the seafood they intend to purchase.

The Glazing Process and its Implications

The practice in question, known as glazing, involves the addition of ice to fish and seafood products to preserve their freshness. However, Oceana highlights that this technique is often exploited, leading to inflated water content in the final product. According to internationally accepted standards, the maximum allowable limit for glazing is 12 percent.

In a comprehensive study, Oceana revealed alarming instances where frozen fish and shrimp products exceeded the acceptable glazing limit. Among the findings, it was discovered that a significant portion of imported fish fillets, particularly basa and tilapia, contained glaze levels surpassing 21 percent. Similarly, more than 70 percent of imported frozen shrimp samples exceeded the permissible glaze limit, with nearly half containing 31 percent or more glaze.

Impact on Consumers and the Fishing Sector

Mariana Aziz, Director of Transparency at Oceana, emphasized the detrimental effects of exaggerated glazing on both consumers and the fishing industry. Not only do consumers end up paying inflated prices for water-laden products, but Mexican producers also face challenges as their competitively priced offerings contend with imports that prioritize ice content over the quality of seafood.

Aziz underscored the need for greater transparency in labeling practices, advocating for mandatory disclosure of glaze content on packaging. Without such information, consumers are left unaware of the extent of glazing in frozen fish and shrimp products, ultimately impacting their purchasing decisions and financial well-being.