Keep fish on the menu
ers who didn’t know it was past its best. Knowing how passionate our industry is in getting our fish to our cus-
tomers as quickly as possible, and in as perfect a condition as possible, I asked the server (who was looking after both fish and meat on the same section) if they had sprayed the fish that day at any time. I got a blank look. But his display looked nice to the untrained eye. On the way out with my alternative ingredients I asked to speak to the
duty manager, introduced myself, told him who I was and asked him if he was aware that while their fish counter looked great it was in reality drying out the fish. He asked me to come to the counter and show him what I meant and immediately saw the problem. He admitted that he knew they had had an ongoing issue with the
‘automatic sprayers’ built into their chiller unit. I said in the meantime why not either use a hand spray or else turn their fish like any fishmonger without an automatic spraying wet coun-
Opposite page: The fish on wetfish counters must be maintained. Above: Consumers must not be put off buying fish.
ter would have done. The duty manager was very pleasant, wanted to sort out the problem and thanked me, saying to come back and see the difference. I will and I will keep him in the picture too. As we head towards Easter and the start of
increased and increasing regular trout sales across the summer, it is in everybody’s interest that it and all fish on counters is kept as fresh as can be. In the past 30 years, we have seen a change
in how the public buy our fish and the majority now buy from multiple grocers rather than one product mongers. We need to work closely with them or our end consumers will stop buying fish. FF
QUALITY FOR LAND AND SEA
Storvik Aqua Ltd
Equipment and Technology for Aquaculture Serving the industry for 30 years Providing support and solutions
www.storvikaqua.co.uk lc@storvik.co.uk Tel: 01546 603989
www.fishfarmer-magazine.com 11
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