Keeping seafood fresh during market transport

[Reynold Whitworth]

I run a small fishmonger business at one of the local markets in Abu Dhabi, and the summer heat here is absolutely brutal on my fresh catch by the time I get from the port to my stall, I can already see the quality dropping if I don’t have proper cooling during transit. I’ve been using those basic styrofoam boxes with ice packs, but they just don’t hold the temperature for more than a couple of hours, and I’m constantly having to top up with crushed ice which gets expensive and messy. I was browsing through some options online and came across this large insulated container that looks like it could hold a significant amount of product while keeping everything chilled properly. I’m thinking an insulated tub 460 litres would be more than enough for my daily inventory, and the fact that it’s sturdy plastic rather than fragile styrofoam means I won’t have to replace it every few weeks when the boxes start falling apart. My main question is how long can I realistically expect it to keep the temperature stable in 45-degree heat without constantly opening the lid, and is it easy to clean after a day’s use? I don’t want to end up with lingering fish smells that affect the next day’s catch. Would love to hear from anyone using something similar in this climate.

[Auteur]

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