Last week, in advance of the Boston Seafood Processing Expo, we preformed a series of tempering tests on 25 kg blocks of frozen-at-sea H&G (headless and gutted) Haddock. You can see the full test below. We started tempering from 7F and targeted 26F as our final desired temperature. We observed average variance of +/- 3F which is about what we would expect running a block like this through the tunnel at roughly 140 inches/minute. We hope this video puts to rest and concerns that prospective customers have about tempering H&G seafood. Of course, filets and minced product will be even more uniform but this result is certainly within most acceptable temperature control boundaries.