A slightly viscous solution that is applied through pulverization to salmon fillets, which gradually releases bioactive compounds, acting as a bactericide and bacteriostatic similar to an invisible protective barrier, which does not produce changes in the color, flavor, and scent of the fish, keeping it fresh for at least 50% more days, even if there are failures in the cold chain or packaging of the product, as it acts continuously through its prolonged release. In addition, this technology has the potential to be developed for use in other types of seafood as well.