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Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia Fish is an important component of the Mediterranean diet. Fish is a highly perishable product and therefore the way to preserve it is of the highest importance. The most widely used method of preservation is the decrease of temperature, either by cooling or feezing. This dissertation addresses with more detail the freezing of fish, as the method that allows maintaining a better freshness of the product, creating a product with extended shelf-life and high quality. It is identified and suggested various ways of implementing the various operations of the production process of frozen fish. The operation of glazing of frozen fish is analyzed in greater detail. The legal framework concerning the operation of glazing and the methods of determining the net drained weight are outlined. several fraud situations in this context are analyzed and measures for preventive action are proposed. The main factors that determine the success of the freezing operation, as well as the procedures that should be taken into account to obtain a good quality product, are identified and analyzed. The legislation and standards that rule the production process and marketing of frozen fish were outlined.