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Tips for Safely Shipping Fresh Seafood With Reefers


Seafood is caught by fishermen, processed and cleaned by workers, and then packaged for shipping. The need for proper and prompt shipment is increased by the fact that fish, crab, lobster, and other perishable seafood frequently spend hours out of the water before reaching their vehicles. Deliverers need to be particularly aware of some peculiarities while delivering fresh fish compared to other products transported via the cold supply chain. Look over these guidelines for sending fresh fish to shops securely to grasp these intricacies.

1. Improve Your Shipping

Streamlining your shipment procedure should be your top focus. You have less time to convey fresh stuff than frozen since it will spoil sooner. Carriers need between 10 and 24 hours to deliver cold chain food from a processing or storage site to a store, according to FSR Magazine. Given the delicate nature of seafood, preserving goods while saving time by unitizing products and taking care of other delivery logistics helps.

2. Limit Exposure to Heat

You should keep shipping times to a minimum because exposing fresh seafood to temperature variations degrades its freshness. Days are lost from its viability for every ten-degree temperature increase in transit. Take extra precautions to avoid being exposed to heat at transition points to reduce these losses. The product loses the protection of a temperature-controlled environment every time it needs to move, such as when it is dropped off at a final retailer or changes vehicles, therefore planning to reduce these transfers enhances freshness.

3. Refrigerate Appropriately

Another piece of advice for delivering fresh seafood to a shop is to properly refrigerate. Because the fish, crabs, lobsters, or other sea creatures in question have irregular shapes and differ from one another in size, seafood is particularly challenging to keep cool. This must be kept in mind, and those delivering the product should concentrate on eliminating air from packages and utilizing suitable boxes to limit this. A refrigerant is also necessary for a fresh product. Many types of seafood benefit from the use of dry ice as a refrigerant.

Your refrigerated and insulated vehicle is your most crucial tool for delivering seafood. For details on their extensive selection of vehicles with refrigeration, get in touch with Emerald Transportation Solutions, a top producer of refrigerated trucks.

Other Tips for Proper Food Storage During Transportation

From the farm or forest to your family’s table, many different types of food must be carefully stored and delivered in refrigerated vehicles. If you want to learn more about the logistics of food delivery and how chilled food storage affects your business, read on for an explanation of the need for good food storage during transit.

1. The Cold Chain Explained

First, it’s crucial to understand what the cold chain is. The process of preserving food that must be kept cold involves a range of phases from manufacture to preparation to storage to transportation to delivery. The cold chain prevents the constant deterioration of cold or frozen food by maintaining an environment that is unfavorable for various types of degradation, which is sometimes referred to as “cool cargo.” Companies do this by using insulated and refrigerated vans, trucks, railcars, and cargo ships. More than simply food is preserved via cold chain logistics: vaccinations, pharmaceuticals, and other chemicals all require strict temperature control during shipment. Cold chain methods, which are carefully planned and implemented, provide us access to hundreds of different products, including most of the perishable food we purchase.

2. Product Shelf Life Guide

Here are some instances of how quickly various foods go bad put together by Canstar Blue to help you understand the challenges faced while moving items and the requirement for cold chain logistics. Generally speaking, the FDA advises against consuming perishable foods like meat or dairy that have been sitting at room temperature for more than two hours. The mentioned shelf lives are for storage in a refrigerator or at room temperature.

2.1 Meat

    • • Steak, lamb, and beef can be kept in the refrigerator unopened for five days.

• Refrigerated cooked meats, stews, and other cooked meats that are refrigerated are safe for three days.

2.2 Poultry

    • • Fresh chicken keeps for two to three days in the fridge.

• If placed in the refrigerator within two hours of cooking, cooked chicken keeps for three to four days.

2.3 Fish

    • • Fish that has been cooked (apart from salmon) keeps well in the fridge for three to four days.

• Crabs, oysters and raw fish keep for one to two days in the refrigerator.

2.4 Dairy

    • Milk, yogurt, and cottage cheese keep for one to two weeks in the refrigerator.


2.5 Fruits

    • • Apples last four days at room temperature and one month in the refrigerator.

• Avocados keep for three days no matter what.
• Berries keep well in the fridge for up to three days.
• The shelf life of watermelon is two to three days at room temperature and six to eight days in the refrigerator.
• At room temperature, grapes last three to five days.

2.6 Vegetables

    • • Asparagus, broccoli, tomatoes, and peas all keep for four to six days in the fridge.

• Corn kept in the fridge lasts for three days.

• Cucumbers and lettuce stay fresh in the refrigerator for 10–12 days.

Kingclima is a professional vehicle cooling solution provider. We offer refrigeration unit and air conditioner for trucks, vans, trailers, and RVs. Being a leading manufacturer of vehicle referigeration unit and AC unit, Kingclima has dived into the industry for 20 years. Trucst Kingclima, follow the market trend, make perfect cooling solution.
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