Keeping Seafood at the Right Temperature for Freshness Store seafood at temperatures between 32 °F and 38 °F (0 °C and 3.3 °C) to slow down deterioration without freezing it. Crew usually store seafood at the back of the bottom shelf, where the fridge is coolest For long-term storage, refrigerate at 0°F (-18°C) or below. Proper packaging helps preserve the grain and taste and prevents freezer burn. They make sure each one arrives healthy and ready to be enjoyed. Live seafood delivery quickly to prevent mortality and maintain quality. Delivery teams often bring them to the restaurant within 24 hours. Here’s a clever system called Recirculating Aquaculture System, or RAS for short. It works like a little underwater life support, keeping the water fresh and full of oxygen. Thanks to this. For this, live seafood can travel long distances without getting stressed or sick. It’s like giving them a comfy ride all the way to the restaurant!
Maintaining the Cold Chain Seafood is perishable. So, temperature control is crucial from the moment it emerges from the water. Right after the fishermen catch the fish, they carefully pack it with ice on the boat. Then, keep it cold all the way to make sure it stays fresh and tasty. Ice inhibits the growth of pathogens and maintains quality. Real-time temperature monitoring is crucial to maintaining the quality of seafood. Modern logistics uses real-time temperature sensors. This sends data to a cloud database. This enables proactive intervention if the temperature deviates from a safe range. Use Specialized Containers Insulated bins, pallets, and packaging with drainage systems prevent water from accumulating. This can reduce the texture and encourage bacterial growth. How Live Seafood Stays Fresh? Live seafood transport refers to the transport of shellfish or crustaceans. Transporting them while maintaining their proper quality is a special challenge. Seafood seller bring shellfish and crustaceans to restaurants alive and fresh.
HOSPITALITY NEWS SEPT | Page 13
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