The Importance of Seafood for the Food Service Industry
Seafood products are popular menu items in restaurants and cafeterias. They are nutritious and low in fat, and their n-3 fatty acids help lower cholesterol levels.
Seafood also are sold in grocery stores for home consumption. They may be wild-caught or farmed and should be handled with hygienic guidelines that follow existing food safety guidelines (such as those regarding histamine poisoning). A seafood plant processes the seafood to make it ready for retail.
Foodservice
The food service industry includes both commercial and non-commercial businesses that provide food and beverages to customers such as schools, hospitals, hotels, etc. While both categories aim to make profit, they operate with different goals and dynamics. Increasingly, commercial food service companies are adopting ESG standards that prioritize environmental, social responsibility, and governance. As a result, they need to comply with higher operating standards that are also aligned with animal welfare. In addition, they are facing restrictions and disruptions in the COVID-19 pandemic.
Wholesale
Buying wholesale seafood allows businesses to save money on their purchases. This allows them to pass on the savings to their customers, which can help increase sales. However, it’s important for businesses to work with reliable wholesalers that offer high-quality products. Businesses should also ensure that they use proper packaging and that their deliveries are on time.
Many states require that wholesale dealers obtain a license to sell seafood. This includes distributors, fish factories, processing plants, and anyone who ships seafood in or out of the state. It’s also important for wholesalers to keep records of their shipments, including license information from the fishermen.
Wholesale seafood suppliers are responsible for supplying restaurants and other businesses with the freshest, highest-quality products. They must maintain adequate storage facilities and follow best practices for handling and storing seafood. They must also provide quality customer service and offer competitive prices. They must also make sure that their seafood is delivered quickly and in good condition.
Distribution
Seafood is an important food source and a highly traded commodity. It is important for global food security and provides a rich source of protein, essential fatty acids, minerals, and vitamins. Seafood production is increasing rapidly, and trade patterns are shifting.
Commercial fishermen harvest a variety of seafood products from the ocean and from freshwater lakes. Seafood is also farm-raised, using methods similar to those used for livestock. Most of the fish grown for commercial purposes are freshwater species such as carp, tilapia, and catfish. Mollusks (including clams, oysters, and mussels) and crustaceans are the other major groups of seafood products.
Establishments that prepare or pack seafood products are classified in NAICS Code 311710. This industry includes establishments primarily engaged in canning seafood and marine fats or oils; smoking, salting, and drying seafood; eviscerating fresh fish by removing heads, fins, scales, bones, viscera, blood, and entrails; and preserving fish by freezing. These establishments are also referred to as “fish canneries.” Consumers value both new seafood product concepts, sardine fillets, and sea burgers, in terms of their potential for creating innovative and sustainable products with extended shelf life.
