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Top tips on safe seafood shipping

autoreBy Helen Gaoon 22 Sep 2016

Health safety and low mortality rates are often the top priority for most seafood buyers.  Make sure your company’s seafood shipping practices are beyond reproach. Get those crabs delivered as fresh as when they left you. Move those oysters while maintaining flavor and aroma. Get it done, and get it done right.

Preparation

Whether you’re shipping live, fresh, or frozen, your initial seafood preparation needs to be conducted carefully. Ensure all packaging is airtight, and that your items have been stored safely to this point.


If you want your seafood to arrive live, consider that the temperature of the seafood shipping container will need to remain consistent, and not too low (or else the shock can cause a loss of product).


Make sure to sanitize your reusable shipping boxes, to reduce bacterial growth, ensuring a healthy product upon arrival.


To ensure your seafood arrives frozen, if that’s your intention, it’s best to pre-freeze the items. That means you don’t have to expend the resources to ship with enough coolant to lower temperatures drastically, and you only need to keep the current low temperature.


Your items should be at their ideal arrival temperature before shipping - whatever that may be.

Insulation

Foam boxes or reflective materials provide insulation that will reduce the loss of cold from your shipment.

Refrigeration

You can use gel packs (for live & fresh seafood) or dry ice (for frozen) to keep your seafood at the right temperature as it makes its journey. Keep your fish and seafood ‘cool and comfortable’ with a few different options.


Gel packs are packs of liquid in watertight containers. They provide refrigeration that is reusable, consistent, and without liquid byproduct (such as ice cubes that can make a melted mess all over your shipment). If you’re packing using gel packs, you should use at least the same weight in gel packs as your shipment - and potentially more, depending on the length of the trip.


Dry ice, or frozen carbon dioxide, is a gas that evaporates without turning into a liquid - starts “melting” quickly, so you’ll want to pack your shipment in a walk-in freezer to ensure it doesn’t start to disintegrate before reaching the shipping facility.

Shipping

Fast shipping is key. The faster you can get your seafood from its origin to its destination, the fresher the product. This reduces opportunity for spoilage, puts less stress on the seafood if it’s live, and is an all-around safer way to transport your shipment.


If you’re not shipping overnight, or a 1-day delivery at most, you greatly increase the opportunity for something to go wrong along the way. Make your customer’s priority your own; ensure the seafood shipping process is as quick and safe as possible.

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Gfresh team