By : Groshan Fabiola
Seafood comes in as many varieties as the ocean is vast. Taking a stroll through the aisles of a well-stocked market may impress you with a diversity of lobster, crab, shrimp, shark, salmon, halibut and other seafood.
To collect all of these delicious specimens, markets execute agreements with distributors to ship seafoods from nearby or remote destinations so that they can appear in a market display. The quality of the seafood and extent of varieties has a lot to do with the availability and network of fishermen that are under contract with the wholesaler.
Fishermen actually package and store each catch based on what products a wholesaler will store. At times, certain species and types of seafood may be difficult to acquire due to predictions of the wholesale seafood vendor about what consumers want. But these major distributors also have a big impact on quality and freshness.
As seafoods like salmon or shrimp are caught, fishermen with the right equipment can prepare and freeze the fish or crustacean right on the vessel. This may add some expense, because the equipment is costly and storage capacity is limited. However, this process preserves the freshness of the catch much better than when the fishermen return with the catch to port, where the seafood may sit for days while it is processed and then frozen.
Consumers who purchase their seafood from a supermarket may not have control over how their seafood is caught. Some very progressive online distributors partner directly with fishermen to create a selection of frozen seafood. Such agreements really benefit the consumer, because the fisherman in a sense is catching the product directly for the customer and preparing it with the best possible techniques to ensure it is fresh and delicious.
Variety is not decreased when you order online. Restaurants and markets frequently order online. The value of an online marketplace is the large number of fishermen from locations around the world that can offer the greatest selection of products.
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