What fish buyers evaluate
Restaurants and retailers buying fish need species, cut, size grading, whether it was frozen at sea or after landing, and exactly how the cold chain is maintained to their door. Freshness is the entire product and it is invisible in a photograph. Availability also varies with season and catch, which means a static catalogue misleads buyers and generates enquiries for products that do not exist.
What we build for a processor
First, a catalogue by species, cut and size grading with processing method stated, since freezing method is what a chef actually evaluates. Second, live availability reflecting season and catch, which prevents enquiries for products you cannot supply. Third, cold chain and handling documented, plus certification, because that is the quality claim made verifiable. Fourth, wholesale ordering with delivery windows and a client account, so restaurants ordering twice a week stop calling during service.