3 Things to Remember When Transporting Fish to Your Sushi Restaurant

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Hiring a bus for the trip

I'm in charge of organising the school camps for our school. It's a lot of work and we have to be sure that our kids are safe, especially while travelling. We don't own a bus as a school, so we hire one from a charter company. The new buses are a lot more comfortable than the ones that we used to go on to get to school camps back in my day. A comfortable bus makes a good start to a memorable part of the school year. This blog is all about hiring buses for school camps and outing and will be useful to school adminstrators.

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3 Things to Remember When Transporting Fish to Your Sushi Restaurant

13 September 2016
 Categories: , Blog


If you run a sushi restaurant, then you know how important fresh fish is to your cuisine. Even an ounce of staleness can ruin your hard-earned reputation and leave your customers flocking to competition, so don't cut corners when it comes to ordering refrigerated transport for your seafood orders. This article prepares you with 3 things to keep in mind when transporting fish to your restaurant.

Maintain Regulated Temperatures

According to the seafood handling guidelines laid out by the world-renowned Sydney Fish Market, fresh seafood can get spoiled when the temperature is too warm. The proper range for transporting fresh fish and seafood is between -1˚C and 5˚C. This remains constant for sashimi fish like southern Bluefin, Bigeye and Yellowfin tuna. Keep in mind that deterioration rate increases when the temperature goes up, so you will ideally want the refrigerated transport company to store your fresh seafood at 0˚C to prevent spoilage before it reaches your kitchen. If you are transporting some frozen seafood items to your restaurant, make sure the transport company regulates the temperature at -18˚C. These recommended temperatures should remain unchanged during the transportation process because even slight fluctuations can affect the quality of the fish you serve to your guests.

Separate Fish And Shellfish

Many restaurant owners take this for granted because seafood is such a popular item on the menu. But the fact is that many potential patrons may be severely allergic to shellfish. Placing both fish and shellfish like prawns and crabs in the same storage container during transport can trigger allergies and hypersensitivities in some customers, which can negatively impact your restaurant's business. To prevent this from happening, make sure your fish and shellfish items are separated during the transport process to ensure that they are not exposed to each other.

Ensure Timely Delivery

Some transport companies have specific delivery timelines, while others are more flexible. When you run a restaurant, you probably want your fish and seafood products transported to you within a certain timeframe. Make sure the transport company you choose is able to adhere to your requested timelines because this is fundamental to your business. If you want the timeline for delivery changed to accommodate a special occasion or party in your restaurant, be sure to let the transport company know in advance for greater efficiency.

Follow these key attentions when ordering refrigerated transport for bringing fish and seafood to your sushi restaurant.