5.) Deep freeze
Half of restaurant operators who buy fresh seafood end up freezing it. This fact may be a result of seafood’s shorter shelf life, but perhaps it also has something to do with the difficulty of planning seafood purchases that match customer demand, the Seafood Keynote report said.
“Frozen is perceived to be a great value, more convenient and to have a longer shelf life,” Rodriguez added.
However, many consumers and restaurant operators still prefer fresh seafood, which means that there are opportunities for frozen seafood suppliers to educate restaurant buyers on specifics such as how quickly the fish was frozen and the story of where it was sourced (such as a seafood cooperative), Rodriguez said.
