seafoodhandling

Seafood handling encompasses the practices applied to seafood products from harvest through processing, distribution, and preparation for final consumption. The goal is to minimize spoilage, reduce the risk of foodborne illness, and preserve texture, flavor, and nutritional value throughout the supply chain.

From the moment of capture, gentle handling and rapid chilling are essential. On fishing vessels and at landing sites, maintaining a strict cold chain and avoiding exposure to contaminated water help slow microbial growth and protect product quality.

Post-harvest handling includes cleaning, gutting, and filleting as appropriate, followed by temperature-controlled storage. Fish and crustaceans are typically kept near 0 °C to 4 °C, often using ice or chilled water; shellfish may require live handling and strict moisture control. Packaging may be vacuum sealed to extend shelf life.

Transportation and distribution rely on sealed, refrigerated transport and temperature monitoring to preserve safety and freshness. Facilities implement sanitation programs, equipment cleaning, and division of products to prevent cross-contamination between raw and ready-to-eat items.

Safety and quality are guided by regulatory frameworks and industry practices such as HACCP (hazard analysis and critical control points), GMP (good manufacturing practices), and SSOP (sanitation standard operating procedures). Traceability, proper labeling, allergen information, and documented supplier verification support consumer protection.

Thawing and preparation guidance emphasize avoiding room-temperature thawing; preferred methods include fridge thawing or cold water thawing with changes. Improper handling, including re-freezing thawed products, can increase spoilage and health risks.