Block freezing is among the most-often used techniques because the product is well protected by a frozen water "Glaze," which eliminates air pockets and reduces the likelihood of freezer burn or rancidity. The glaze should be uniform and completely cover the product. Cracks in the glaze (not simply hairline fractures) or "holidays" where the glaze is missing entirely may indicate improper glazing and the necessity to reglaze. Reglazing is customary and necessary during prolonged storage when the original glaze has diminished. Beware, however, of excessive glazing and improper weight claims based on glazed weights. This is an ongoing problem throughout the seafood industry. A product must declare a net weight, meaning actual product weight, minus glaze. Boxes of block-frozen product are easily transported and stored. A disadvantage, however, is the inconvenience of thawing blocks as a single unit, the smallest of which is normally 5 lbs.
http://www.beck-liner.com/Default.asp?m=69

Norma din 9 noiembrie 2004 (Norma din 2004)

- sanitara veterinara care stabileste conditiile suplimentare privind controlul sanitar veterinar al produselor din pescuit, crustaceelor, molustelor, gasteropodelor si batracienilor, destinate comercializarii directe catre consumatorul final sau procesarii in alimente pentru consum uman
http://www.legestart.ro/Norma-din-2004-(MTM2NjE1).htm
gheaţă din apă dulce şi gheaţă din apă sărată
http://www.multilab.ro/db/Pran/Doc/Fulgi Cuburi Gheata.htm#

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Note added at 1 day26 mins (2010-04-23 05:13:08 GMT)
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Da, cred că e o soluţie bună:) Mult succes!