Latest quotation for consulting, construction and installation of cold storage for fish preservation

In the seafood processing and export industry, keeping the product fresh and nutritious after the catch is a matter of survival. The answer is installing a cold storage fish built to proper technical standards, which stops bacteria getting in, reduces wastage and strengthens a company's competitive position.

With more than 20 years in the refrigeration and electro-mechanical field, Tân Long Refrigeration Electro-Mechanical Joint Stock Company is proud to be a leading specialist in consulting on, designing and installing dedicated cold stores for the seafood industry. From imported refrigeration compressors through to high-density insulated cold store doors, we are committed to delivering the most stable operating performance and the greatest energy savings. The article below sets out the storage temperature standards and installation price list in detail cold storage fish for 2026 for your reference.

What is a fish cold store?

Cold storage for fish (also called a fish freezer store) is a dedicated storage system designed to maintain a low, stable temperature so that seafood stays fresh. Unlike conventional methods, applying modern cold storage technology gives tight control over the technical parameters, completely inhibiting bacterial growth and natural decomposition.

The standard temperature of a cold storage fish is normally held between -18°C and -25°C, depending on the species and the length of storage. At that temperature the water crystals in the fish cells freeze rapidly, preserving the structure of the flesh, its natural flavour and its original nutritional value intact.

For seafood processing facilities, investing in a cold storage fish is not merely a storage measure; it is the key to controlling supply, reducing wastage and meeting the demanding food safety standards of both the domestic and export markets.

Why should a business invest in a dedicated fish cold store?

Fish and other seafood are rich in nutrients, providing significant amounts of vitamins, lipids, protein and essential minerals. They are also extremely sensitive to ambient temperature. Storing them incorrectly not only destroys their value but is a direct cause of dangerous pathogens reaching the consumer.

Here are the key reasons why fishermen, distributors and exporters should invest in a cold storage fish:

• Stopping harmful bacteria: When fish is not chilled promptly, decomposition sets in quickly and creates ideal conditions for micro-organisms and spoilage bacteria. Using a cold storage fish at deep sub-zero temperatures completely inhibits bacterial growth and guarantees absolute food safety.
• Keeping the product fresh: A properly engineered cold storage system brings the product down in temperature rapidly, slowing the fish's internal biochemical reactions as much as possible. As a result, once thawed the fish keeps its firmness, its fresh colour and the distinctive flavour of a fresh catch.
• Preserving nutritional value: Modern preservation technology ensures the protein and vitamin structures are not altered. Investing in seafood cold store installation with Tân Long also brings in a high-efficiency refrigeration compressor system that holds the temperature steady and prevents freezer burn or moisture loss in the product.
• Maximising economic efficiency: Cold storage for fish lets a business store large volumes for long periods, so it controls its own supply, avoids the classic bumper-harvest price collapse and comfortably meets demanding export standards.

With a solution from Tân Long, owning a quality cold storage fish system protects not only the product but the reputation and brand of your own business in the market.

The detailed make-up of a standard fish cold storage system

To deliver durable operating performance and hold a stable deep-freeze temperature band, a quality cold storage fish system from Tân Long is built from the following four core components:

• Insulated warehouse shell (Panel): This is the skeleton that separates the outside ambient temperature from the storage space inside. Almost every cold store envelope today is assembled from EPS or PU (polyurethane) insulated panels 75mm to 100mm thick. Both faces of the panel are normally pressed with powder-coated steel sheet or premium 304 stainless steel to resist corrosion, while the high-density foam core provides optimum thermal retention for the cold storage fish.
• Dedicated cold store door system: Because seafood is loaded and unloaded constantly, a cold storage door must be durable, robust and absolutely airtight. On cold storage fishprojects, Tân Long normally specifies hinged or sliding doors fitted with gasket heater wire to prevent ice build-up, so the door always opens and closes smoothly and seals tightly.
• Compressor unit: Often described as the heart of the whole system, the refrigeration compressor determines how fast the temperature drops and how well deep cold is maintained. Depending on the scale and capacity of the cold storage fish, our engineers will recommend the right type of compressor: piston, screw, scroll or turbo. Choosing the correct compressor capacity not only preserves the fish properly but saves the business a significant amount on its monthly electricity bill.
• Intelligent control system: The job of this component is to monitor and regulate everything the store does. Through the PLC control cabinet or a remote IoT monitoring system, the temperature inside the cold storage fish is held steady at the set point. The system automatically coordinates the evaporator, the fans and the compressor to optimise operating efficiency.

The outstanding advantages of installing a fish cold store

Applying modern cold storage fish technology brings a double benefit: it protects the quality of the produce and it improves the economics of the business. Here are the main advantages the system delivers:

• Keeping the product perfectly fresh: By holding a low and extremely stable temperature, a cold storage fish completely prevents the growth of spoilage bacteria. The fish keeps the firmness of its flesh, its natural flavour and its fresh colour for a long time.
• Rigorous food safety: A deep-cold environment is the enemy of harmful micro-organisms and mould. Using a properly engineered cold storage system minimises the risk of cross-contamination, protects consumer health and satisfies demanding export standards such as HACCP and ISO.
• Longer storage and supply periods: Compared with preserving fish under block ice, a cold storage fish allows the product to be stored for months without losing nutritional value. That lets a business control its own supply and regulate how much it releases to the market, avoiding being squeezed on price in peak season.
• Flexible adjustment for each product: Each species, whether salmon, tuna or pangasius, has its own ideal storage temperature. Thanks to a smart PLC control panel, the operator can easily adjust the settings to suit the characteristics of each product line, keeping output quality consistent.
• Better use of space and systematic management: The systems cold storage fish at Tân Long is designed to make the best use of space, allowing goods to be stacked neatly on racking. Combined with a professional labelling and zoning procedure, stocktaking and locating products become simpler, more accurate and faster than ever.

Investing in a system cold storage fish done properly is not just a way of protecting the product; it is a strategic step that builds a company's credibility and lifts its brand in the Vietnamese seafood market.

Key points for operating a fish cold store safely and efficiently

Owning a quality system is only half the story: operating and using the cold storage fish correctly is what actually guarantees seafood quality and maximises equipment life. Here are the technical points a business should pay particular attention to:

• Controlling the standard temperature band: Always monitor and hold the temperature inside the cold storage fish at the ideal -18°C to -24°C. This is the safest band for inhibiting bacteria and keeping the structure of the fish flesh unchanged.
• Keeping the system airtight: Check the condition of the cold store door regularly. Make sure the rubber gaskets seal tightly and the opening mechanism works smoothly, to avoid heat loss that wastes electricity and reduces the performance of the cold storage fish.
• Professional packing procedure: Before going into the store, fish should be packed in dedicated airtight packaging or vacuum bags. This prevents direct contact with the cold dry air, avoiding freezer burn and the loss of the product's natural moisture.
• Stacking and air circulation: When stacking fish in the cold store, be systematic and do not pack it too tightly. Leave the necessary gaps so cold air from the evaporator can circulate evenly to every position, ensuring every product is properly chilled.
• Limit unnecessary door openings: Every time the door opens the inside temperature rises and outside humidity floods in, frosting the evaporator. Plan loading and unloading in concentrated batches to minimise the number of times the cold storage fish door is opened in a day.
• Regular monitoring and inspection: A business should fit a smart temperature alarm system. If an abnormal temperature event or any sign of spoilage is detected, work with your cold store contractor immediately so the problem does not spread to the whole consignment.
• Maintenance and cleaning: Carry out scheduled maintenance on the compressor and evaporator and keep the store floor clean. Removing dirt and build-up lets the system run more smoothly and guarantees full compliance with food hygiene and safety standards.

Fish cold store temperature standards for each type of seafood

Every species of seafood has its own biochemistry and muscle structure, so the temperature settings in a cold storage fish have to be calculated accurately right from the cold storage designstage. Holding the temperature outside the ideal band lets bacteria become active again, changes the colour and reduces the commercial value of the product. Depending on the species, a business should note the following standard storage temperatures:

• Tuna: The ideal storage temperature is -30°C to -45°C. This is an extremely low band and requires a refrigeration compressor with high capacity and stable operation to keep the flesh from oxidising and preserve its characteristic bright red colour.
• Perch: Should be held steady at -18°C. At this temperature the fish keeps its eating quality and the quality of its flesh for three to four months without degrading.
• Basa: The suitable temperature for long-term storage is -40°C. If a deep blast-freezing process is used in particular, the temperature needs to reach -50°C to lock in freshness and ensure firm flesh after thawing.
• Herring: The best storage temperature is around -30°C, which protects the natural oil content and preserves the original quality of the product.
• Salmon: Should be stored in a temperature range of -15°C to -20°C. For the best results, however, salmon must be cleaned and prepared to the correct technical procedure before it goes into the cold store.
• Flounder: To stay fresh for a long time without freezer burn, flounder needs to be held steady at -18°C.

To maintain deep sub-zero temperatures as precisely as this, the cold store installation process is decisive. At Tan Long, we always advise our customers to draw up detailed technical drawings and to select equipment that matches the real scale of the operation. A properly designed cold storage fish system optimises cooling performance, prevents heat loss and completely removes the risk of product damage caused by temperature swings in service.

Size, shape and the technical factors that make up a fish cold store

In the cold store design process, getting the shape and dimensions right does more than make the best use of the floor area: it directly affects how well the cold air convects around the space. A properly engineered cold storage fish has to be calculated carefully on the basis of the stock volume and the company's actual operating process. To achieve the best cooling performance and convenient loading and unloading, Tân Long's engineers focus on the following structural standards:

• Optimum shape and volume: A cube-shaped cold store is normally the first choice, because it saves floor area and minimises the heat-exchanging surface, which limits energy loss. Depending on requirements, the volume of a cold storage fish can range from 5,000 m³ to 250,000 m³. Even so, a business should take professional advice to choose the size that best suits its particular product.
• Layout and operating temperature band: The design should give priority to wide aisles through the centre so forklifts or staff can move fish in and out easily. To keep the seafood in the best condition, the temperature inside the cold storage fish must be held steady between -24°C and -30°C.
• Dedicated construction materials: The store envelope should use insulated panels such as polyurethane (PU) or polystyrene (EPS). These materials are quick to install and insulate outstandingly well. Combined with a galvanised steel frame, they resist rust in a damp environment and keep dirt out effectively.
• Insulation and vapour barrier standards: The quality of the insulation layer is the deciding factor. Tân Long recommends panels 150mm to 220mm thick depending on ambient conditions. Fitting a good vapour barrier membrane at the same time prevents condensation and keeps the cold in effectively for the cold storage fish.
• Closed-loop preservation process: Beyond the infrastructure, a business needs to pay attention to preparing the fish before it enters the store and to keeping the refrigeration and electrical system running continuously. Smooth coordination between the refrigeration equipment and the transport process is what keeps fish at its freshest and most nutritious.

With real experience on many large seafood projects, Tân Long is always ready to work with you on the site survey and to propose the cold storage fish installation that is optimal in both cost and performance.

Each type of fish requires a different storage temperature, so setting the correct temperature in cold storage is important to maintain the quality and freshness of seafood.

Fish cold store installation price list at Tân Long

Establishing the capital cost of a cold storage fish depends on a great many technical factors: the actual volume, the required temperature band, the type of components and the brand of refrigeration compressor used. At Tân Long we focus on the best possible cold store design so that seafood quality is protected and the business saves on running costs.

Below is a table of specifications and reference prices for the most common cold storage fish types in 2026. Please note that the actual unit price may change depending on the time of order and specific customisation requests for stainless steel or high-density insulated panel.

Price list for above-zero fish cold stores (2°C to 10°C)

This segment is normally for businesses handling live fresh fish, prepared fish used the same day, or short-term storage.

Price list for below-zero fish cold stores (-10°C to -20°C)

This is the line cold storage fish dedicated to frozen goods, preserving the quality of the flesh for three to six months.

For a detailed and fully optimised cold store installation proposal for your actual requirements, please tell us the species to be stored, the expected volume and the installation location. The engineering team at Tan Long will carry out a site survey and send you a cold storage fish turnkey quotation with attractive terms. We commit to using ISO-standard insulated panel and a smart automatic control system, guaranteeing absolute safety for your produce and seafood.

Tân Long's professional fish cold store construction and installation process

To keep the system running reliably, save energy and hold a stable deep sub-zero temperature band, installing a cold storage fish with Tân Long follows a strict technical procedure. Experienced engineers combined with modern equipment optimise cooling performance and fully protect seafood quality from intake through to despatch. Below are the eight standardised steps in our process for building a cold storage fish our:

• Survey and detailed planning: The technical team carries out a site survey, establishing the installation area, the stock volume and the company's specific needs in order to plan the most suitable installation.
• Technical system design: Based on the survey data, our engineers produce a detailed cold store design covering the panel envelope structure, the compressor system, the evaporators and the central control panel layout.
• Prepare supplies and equipment: Selecting genuine imported refrigeration compressors, high-density PU panel and ISO-standard ancillary components.
• Shell and refrigeration installation: Erecting the cold storage fishenvelope, installing the evaporators, the compressor unit, the cold store door and the thermal curtains that stop cold air escaping.
• Installing and configuring the control system: Setting up a smart PLC control panel that allows precise storage temperatures to be configured for each species and integrates a remote fault alarm system.
• Technical testing and commissioning: Running the system for several hours to check its stability, measure the pull-down rate and fine-tune the technical settings before handover.
• Handover and operational training: Handing over the completed cold storage fish system to the customer together with the operating manual and basic troubleshooting procedures for the store's management staff.
• Maintenance and scheduled technical support: Providing scheduled compressor and evaporator servicing and 24/7 technical support to keep the cold storage fish Always operating in optimal condition.

Following a disciplined installation process not only gives a business a high-quality cold storage system but also minimises the risk of stock damage from technical faults. With dedication and professionalism, Tân Long is committed to delivering the optimum cold storage fish solution, lifting your brand value and business performance.

Tân Long – a leading, trusted consultant, designer and installer of fish cold stores

With more than 20 years in the refrigeration and electro-mechanical industry, Tân Long Refrigeration Electro-Mechanical Joint Stock Company is proud to be the strategic partner of hundreds of seafood businesses nationwide. We understand that a cold storage fish system is not simply a piece of storage equipment but a protective barrier around our customers' assets and brand reputation. That is why every project Tân Long delivers is tailored to the customer's actual needs, to produce the greatest economic benefit and durable performance over time.

When choosing a solution cold storage fish with Tân Long, your business gains the following distinct advantages:

• Deep technical expertise: Our experienced engineers keep up with the latest refrigeration technology, optimising the cold store design process to achieve the most accurate deep sub-zero temperature band.
• Genuine imported equipment: We commit to using compressors, evaporators and components from the world's leading brands, so the system runs quietly and the risk of technical faults is minimised.
• Outstanding energy savings: Thanks to the perfect combination of a high-density panel envelope and a smart control system, a cold storage fish from Tân Long cuts electricity costs by up to 30% compared with older systems.
• 24/7 Maintenance Service: Tân Long does not stop at handover: we stay with our customers through a long-term warranty and on-site technical support whenever it is needed.
• Optimising product quality: Humidity control technology and convective air circulation keep the fish as fresh, as bright in colour and as nutritious as the day it was landed.

Let Tân Long be the partner you trust to build a modern, professional cold storage system. Your confidence in your product quality is the greatest measure of our success. Contact the specialists at Tan Long now for a site survey and our best cold storage fish quotation for 2026.

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Review & Expert Advice

Engineer Nguyen Toan Thinh (Technical Director)

With over 18 years of practical experience in directing, consulting, designing, and constructing heavy industrial refrigeration systems, ASRS automated warehouses, and IQF freezing systems across more than 29 major national projects.

👉 View expert's profile | 📞 Technical support hotline: 0933 357 058