Seafood buying checklist

Before you order

• What species is it, exactly, and where was it caught or farmed?
• Is it fresh or frozen, and if frozen, when and how?
• When was it landed or packed?
• Is it handled for raw service, if you need sushi-grade?
• What's the cut, the size range and the pack size?
• What's the price per kilo, and does it include delivery?
• What's the minimum order?
• When can it be delivered, and in what temperature?
• Which certificates or origin records come with it?
• Who do you call if something's wrong?

At the door

• Check the temperature: chilled at 0 to 4 degrees, frozen at minus 18 or colder
• Check the species, cut and weight against the invoice
• Look at the eyes, gills and flesh of whole fish
• Check that frozen packs are solid, with no ice crystals or thawed corners
• Count live mussels and reject any that stay open when tapped
• Write the arrival date on every tray before it goes into the chiller

We're happy to answer every question on this list. Call 09 242 3676 or send an enquiry.