Storing fish and seafood

The pescatarian diet is becoming more commonplace, with a growing number of people enticed by its health benefits. However, as demand increases, so do the challenges associated with keeping products fresh and safe to consume. Companies in this sector manage various fish and seafood processing preservation procedures to extend shelf life and ensure stock retains its value. Consequently, businesses operating in the global fish and seafood sector need reliable, precise refrigeration facilities. Triton Refrigerated Containers are often utilized during packing and distribution to help keep stock as fresh as possible.

Triton Temperature-Controlled Containers provide fishmongers and stores with a cost-effective and more environmentally friendly alternative to most traditional brick-and-mortar cold storage structures. In addition, the potentially scalable nature of portable, modular units empowers businesses to accommodate short lead times and irregular stock volumes.

Refrigerated Containers can accurately control conditions to store chilled or frozen fish safely, they can maintain temperatures as low as -35°C. They are hygienic, easy to clean, and resistant to moisture, vermin and corrosion.

Available in three convenient sizes, Triton Temperature-Controlled Containers are reliable, secure and suitable for short-term and long-term use.

• Always check the unit is odor free, clean, dry, and set at the stable optimal temperature. Please refer to the recommended temperature guidelines for the product/s you wish to store.
• Before loading stock into a Refrigerated Container, ensure the fish or seafood is at the same temperature as the unit, never load goods that have previously been stored at a higher temperature.
• Package, label and date fish carefully to reduce the risk of spoilage.
• Use older items first and remove any food that has expired or is damaged or spoiled.
• Load stock quickly and avoid opening the unit doors for long periods to help retain the set temperature.
• Position the stock evenly inside the unit to ensure cold air reaches the cargo evenly.
• Leave space between the unit doors, the roof and the stacked goods, ensuring the air circulation within the unit is unobstructed.
• Check the unit every six hours or more frequently if required.
• Clean the unit interior frequently.