En esta fotograf\u00eda vemos a los marineros recogiendo el hielo triturado que cubre la cubierta de un\u00a0barco atracado en el muelle, tras\u00a0la retirada de la manguera de carga de la f\u00e1brica de hielo.\u00a0 El proceso de descomposici\u00f3n progresiva que sufren el pescado y el marisco desde el momento de su captura es irreversible. Por ello, la aplicaci\u00f3n de fr\u00edo al pescado debe comenzar en los barcos, desde el mismo momento de la extracci\u00f3n del mar, manteniendo la denominada \u201ccadena de fr\u00edo\u201d en todas las etapas de la distribuci\u00f3n hasta llegar al consumidor. El hielo es el mejor aliado para la conservaci\u00f3n ya que el proceso de enfriado es muy r\u00e1pido, por su contacto directo con el pescado. Esto permite mantener el pescado a una temperatura constante cercana a los 0\u00ba, pero sin llegar a congelarlo. Finalmente, hace que la muerte del pez se produzca por \u201cchoque t\u00e9rmico\u201d para su conservaci\u00f3n como pesca fresca.<\/p>\n
La\u00a0\u201cfabricaci\u00f3n\u201d de fr\u00edo constituye una revolucionaria innovaci\u00f3n en la conservaci\u00f3n del pescado y otros bienes perecederos resuelta gracias a los conocimientos cient\u00edficos en termodin\u00e1mica del siglo XIX y el desarrollo de la tecnolog\u00eda del fr\u00edo\u00a0en el siglo XX. Junto con los avances en la construcci\u00f3n n\u00e1utica,\u00a0la generalizaci\u00f3n del\u00a0fr\u00edo industrial\u00a0en la pesca de altura ha permitido,\u00a0avanzada la\u00a0segunda mitad del siglo XX, la b\u00fasqueda de nuevos caladeros m\u00e1s distantes\u00a0de los mercados y ha implicado alcanzar mayores\u00a0econom\u00edas de escala en el sector, cuya m\u00e1xima expresi\u00f3n en este sentido ser\u00edan los arrastreros congeladores.<\/p>\n
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