Table 2.
Fish‐specific characteristics
| Fish temperature | ||
|---|---|---|
| Initial temperature | 0°C or 7°C depending on the scenario (see Section 2.2) | |
| Small fish (e.g. plaice)a | Medium fish (e.g. salmon)b | |
| Fish dimensions: length | 29 cm | 50 cm |
| Fish dimensions: height | 15.5 cm | 10.7 cm |
| Fish dimensions: thickness | 0.85 cm | 5 cm |
| Lean fish (e.g. haddock/cod) c | Fat fish (e.g. salmon) d | |
| Thermal conductivity (k) | 0.43 W/m°C | 0.41 W/m°C |
| Specific heat capacity (Cp) | 3.73 kJ/kg°C | 3.50 kJ/kg°C |
| Density (ρ) | 1,054 kg/m3 | 1,025 kg/m3 |
a
Average length for Atlantic salmon is 70–75 cm and its average weight is 3.5–5.5 kg. The maximum reported length for Atlantic salmon is 150 cm and a maximum reported weight of 46.8 kg (https://www.fws.gov/fisheries/freshwater-fish-of-america/atlantic_salmon.html). The salmon with a length of 50 cm would correspond to a weight of around 1.4 kg.
b
Representative of a plaice of a size class 4 having a weight of 150–300 g (https://lv.vlaanderen.be/nl/visserij/cijfers-marktoverzichten/prijsnoteringen).
c
Based on Margeirsson et al. (2012).