Shellfish

As soon as shellfish are caught they should be put on ice or cooled until they are ready to be eaten. With an Ice Systems ice machine, ice can be produced when needed ensuring the shellfish are always kept fresh. With live shellfish including clams, mussels and oysters, they should be stored on ice and not disturbed. Subjecting shellfish to a variety of temperatures and taking them from cold to warm will diminish the quality and colour of the catch. 

Due to small size of most shellfish, chip or flake ice is ideal for being able to properly surround each shellfish and can be easily added on top without risk of harming the produce. Keeping the shellfish at low temperatures is a step which cannot be skipped, preventing any bacterial growth and ensuring food quality for customers.