Process of preserving and supplying live fish and seafood

Dear all, I am a newbie here and our company is considering supplying live or fresh fish to our customer? Our process were simple. Alive fish were stored in cold box (with liquid slurry of 0-4C) ---------> Stored at refrigerated truck (0-4C)------->Delivery------> Temperature arrive at customer should be (0-4C). Please advise, our method of preservation for the live fish is only liquid slurry. If anyone can share any process that would be most helpful. thank you soo much

Will the fish be alive in those temperature , i.e. 0- 4 degree centigrade ? If no , you cant claim it as live fish . You need to revise your delivery technical plan .

Hi, awana;

Is this really a food safety issue or an operational one? If the expectation is live fish then the only issue is to your wallet if you can't deliver! 

Some species do well, others not so much, so species of fish and the life stage is a major factor in success. There would also be a purge period before shipment as this is the general pre-processing practice of siluriformes in the US.

Assuming this is aquacultured, check your local regs as there are restrictions on the transport of live animals. Having said that, there are companies which specialize in transport containers which are designed for waste management and oxygen delivery.

More on operational as well sop, kinda blur as this is my first time working in seafood industry