The nature of the humans throughout the history is to eat fresh fish rather than the other types of the fish products. The spoilage of the fish very fast man has developed many techniques to export fresh fish for consumption. The fresh seafood delivery is the one which tries to maintain the freshness of the seafood until it reaches to the consumer and consumer will be very much thankful for the fresh fish.

Transporting the live fish:

The most important aspect in the fish is to avoid spoilage and to maintain the quality of the fish which is caught alive until it is consumed. Nowadays the process of keeping the fish alive for consumption is common handling practice it is followed worldwide both in the artisanal and the industrial level.

The fish handling is started with container with clean water and the dead and the sick fish are removed out and the fish are put in the starve, if possible, the temperature of water is reduced to make the metabolism rate come down and make the fish more less active than before. The low metabolic rare decreases the fouling of water which is consisted of the ammonia some times nitrate and carbon dioxide which are considered to be toxic to the fish and impair the amity to take breath or extract oxygen from the water. This kind of the toxic substances will make to increase the mortality rate. Less active fish will make increase of the packing density of the fish containers.

A large number of the fish species are considered to be kept in holding basins, cages, wells and fish culture yards. The holding basins are linked with fish cultures and they are equipped with the oxygen control and water filtering and temperature control systems. The methods of the transport of the fish are like very sophisticated process in which the trucks are installed with the temperature regulator systems and filter and recycle water and add on oxygen it is simply called the artisanal systems for the transportation of the fish in the plastic bag with the oxygen support.

There are trucks which can transport fifty tones of the fish everyday by this method as this the best possible way to transport fresh fish in the market. The transporter maintains differential ways to transport different types of the fishes as the resistance varies from the fish to fish. So, the process should be tailored first as per the length of time and to kept outside for natural cutting.

Summing up:

The most important aspect in the fish is to avoid spoilage and to maintain the quality of the fish which is caught alive until it is consumed. Nowadays the process of keeping the fish alive for consumption is common handling practice it is followed worldwide both in the artisanal and the industrial level.