CNN ever published a “World Street Food City Appraisal” to rank the world’s best cities for street food. The selected cities are located in Europe, Asia, America, Africa, and Bangkok is ranked 1st, Hong Kong and Beijing. Ranked 7th and 23rd respectively. So, we will never stop on the road to eat. Of course, that doesn’t mean we do not a picky eater. High-end ingredients are our unremitting pursuit, and high-quality production is the result we expect.  About eating, we are serous. As an necessory food materials-seafood, is it really fresh enough?

Eating seafood generally requires fresher, and the nutritional value of dead seafood is greatly reduced, and some even produce toxins, which should not be eaten. The preservation and transportation of live seafood is especially important. The method should be adapted to local conditions, mainly dry and wet:

One. Dry transport, also known as the waterless transport method, is to cool the water to a temperature that suspends the life of the fish and shrimp, then dehydrates and transports it. After reaching the destination, the fish and shrimp are put into the water and they will wake up again. In the dehydrated state, its life can be maintained for more than 24 hours. This kind of transportation method not only greatly improves the freshness of fish and shrimp, but also saves freight, which is an ideal transportation method. For example, Japanese shrimp, shuttle crab, lobster, etc. can be transported in wooden cardboard boxes or foam boxes.

Two. Save live seafood with dry ice

Dry ice transports refrigerated live seafood, which has more advantages than water ice. Because dry ice sublimates, there is no water, and transportation is convenient. However, live seafood is preserved and transported with dry ice. The method is appropriate. Because the dry ice temperature is extremely low, dry ice and live seafood cannot be directly contacted, otherwise the seafood will be frozen to death. In practice, use a foam incubator to store the seafood in a layered manner. For example, dry ice to preserve the crab. First, you put a layer of dry ice on the foam box, and then put a layer of hay on the dry ice, or similar. Breathable quilts, sponges can be used, and then the crabs are placed, and the dry ice and crabs are placed in a layered manner.

Three. Wet preservation

(1) Refrigerated transport storage

Live fish are shipped in a dedicated refrigerated transport case. The general transport box insulation is made of 20cm thick polyurethane board, made of stainless steel skeleton, inject about 100L sea water and 90L water, and then put the volume of 800L fish and 90L ice into the box. Add 30L of ice before closing the tank.

(2) Water transport preservation

Applicable to mussels, scallops, clams, oysters, blue crabs, etc., regularly observe and spray seawater during transportation.

Plastic bag packaging and transportation First disinfect the live fish and shrimp, put the water in the plastic bag, then load the fish and shrimp according to different specifications and quantities, then squeeze out the air in the bag, and fill in the appropriate amount of oxygen, with the rubber The loop is tightly tied to the pocket. Then put the plastic bags into the cardboard box, each box can hold 1 to 2 bags, preferably in a foam box. In summer, the temperature is high, and a small bag of ice can be placed in the box to cool down. This method is currently widely used throughout the world with a high safety factor.

Seafood wants to be fresh, it must be alive, and the best way to transport will keep it alive. It is the fish that is placed in the water with ice cubes, and the hard shells are placed on the crushed ice particles, so that it can survive for a long time, even if it is dead, it is not afraid, because there is ice to keep fresh.