The annual global catch of Atlantic cod (Gadus morhua L.) is above 1,000,000 tons, and a large proportion is preserved and sold as frozen products. In Greenland, a new innovative fishing method centred on capture-based aquaculture has been developed. To compare the new fishing and processing method with the conventional method, the texture, colour, water holding capacity, salt soluble proteins and sensory properties of fillets were evaluated during 12 months of frozen storage. High quality life (HQL) and practical storage life (PSL) were determined for each fishing and processing method based on sensory evaluation, and by using water holding capacity and the salt soluble protein fraction as indices of quality. Capture-based aquaculture fishing and related processing increased frozen storage durability regarding texture attributes, blood content and sensory properties compared to the conventional method. Lowering the storage temperature to −40 °C increase the HQL to >12 months compared to a HQL of 4–6 months at −20 °C.

大西洋鳕鱼（Gadus morhua）的年度全球捕捞量L.）超过1百万吨，其中很大一部分作为冷冻产品保存和出售。在格陵兰，已经开发了一种以捕捞为基础的水产养殖为中心的新的创新捕捞方法。为了将新的捕鱼和加工方法与常规方法进行比较，在冷冻储存的12个月中评估了鱼片的质地，颜色，持水量，盐溶性蛋白和感官特性。根据感官评估，并以持水量和盐溶性蛋白质组分为质量指标，为每种捕捞和加工方法确定高品质寿命（HQL）和实用贮存寿命（PSL）。基于捕捞的水产养殖捕捞和相关加工增加了关于质地属性的冷冻储存耐久性，血液含量和感官特性与常规方法相比。将存储温度降低至−40°C，则HQL升高至> 12个月，而在−20°C下则为4–6个月。