Catfish fillets treated with aqueous ozone showed a shelf-life of 14 days, compared to 4-6 days for conventional treatments of iced fillets.Salmon iced with ozonated ice extended shelf-life from 4 days to 6 days when compared to non-ozonated ice, this data led to full scale implementation of ozone at the same plant in full scale application shelf-life extension of 33-50% was realized (Blogoslawski, et al).Use of ozone and ozonated ice increased shelf life of good quality sardines from 5 days to 8 days, and acceptable quality sardines from 15 days to 19 days (Campos, et al).Ozonated ice offers a convenient method of prolonging the shelf-life of seafood products. Today, many fish processors and fish farms will use ozonated ice for all their seafood storage needs.

The use of ozonated ice in fish storage has expanded beyond the fishing vessel to fish farming and processing throughout the industry. As these vessels can at times stay out to sea for weeks at a time, ozonated ice was seen as a great solution to the storage issues experienced in this unique industry. While fishing vessels are at sea it is imperative that the fish and seafood harvested early in the voyage are as fresh and comparable in quality as the fish caught near the end of the voyage. Ozone use in ice for storage in fishing vessels has been used to maintain the highest quality fish and garner the highest possible price for fresh fish products. The appearance of this fish will affect the market price of fresh fish. Historically, fresh fish has commanded a premium in price over frozen fish products. Ozone can also be dissolved into water and used to wash seafood and fish fillet's to reduce bacteria and extend shelf-life in fresh fish.

In 1936, research in the commercial fish industry was conducted in France that showed a 33% extension in shelf-life of fresh fish stored on ozonated ice when compared with ice produced from regular water in the holds of fishing vessels (Salmon, J). Ozone use to produce ozonated ice is not a new concept. Used in the storage of fish to prolong shelf-life and maintain a fresher, better looking product to the end user. This process will essentially store the ozone within the ice, creating what is commonly refereed to as ozonated ice. Ozone gas can be dissolved into water with an ozone injection system, then fed into an ice making machine that will then freeze that ozone dissolved into the water to produce ozonated ice.

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