Lower temperature gives longer shelf life and higher quality
Reduced transportation cost and the environmental CO2 footprint. Quickly cooling seafood for higher quality. Using dry ice to keep the fish cold. Mass of dry ice depends on fish temperature, transport time and ambient temperature.
less transportation costs
less CO2 released
lower temperature
SuperGreenTM Transportation
Quick cooling of seafood for higher quality
- Low transportation cost and small environmental footprint
- Lower temperatures allow longer shelf life and higher quality.
- Replacing water ice with dry ice - Cooling down the fish to -1ºC
- Keep the fish cooled for 72 hours
- Lower temperature during fish transportation will ensure a longer shelf life and higher quality