It’s common practice to rinse seafood with tap water, before market display. A habit born of convenience, rather than care for the produce.

The problem is that when fresh water under pressure hits the fish, it doesn’t just wash the surface. The force pushes water under the scales, into the gills and onto any tissue exposed by handling. This strips away natural salts, lifts the protective slime, dulls the sheen and weakens the muscle structure beneath.

The result? Softer flesh, faded colour and a shorter premium window to sell your product at full value. Storing seafood on freshwater ice only accelerates the problem – reducing quality, cutting display time and forcing markdowns that cost you money each week.

Switching to food-safe seawater and seawater ice means you can still wash and store your seafood exactly as you do today. But instead of losing firmness and flavour, you lock it in. Your displays look fresher, last longer and protect your bottom line.