Are seafood raw materials alive?

the seafood that the restaurant bought directly from the supplier was fresh when it arrived on the same day, and it was paid at the fresh price, and it died the next day. This kind of "catty" which is invisible on the surface is quite common in the purchase of seafood raw materials, and the losses caused to restaurants are also potential.

The phenomenon of "living but not living" generally occurs in seafood raw materials.

To prevent such "tricky", it is necessary to determine the survival time of seafood for suppliers, ensure the survival rate of seafood raw materials within a certain period of time, and pay according to the survival rate after the guaranteed period.

For example, for mandarin fish, the restaurant can pay for it in full, regardless of the quality of the goods delivered by the supplier, as long as the survival rate of the mature period within 3 days is guaranteed to be 111%; If there is death within 3 days, only 91% of the survival rate is left, and 11% will be paid.

each kind of seafood has a different maturity period, and restaurants set different payment discounts on the basis of ensuring a certain profit for suppliers. The minimum maturity of Australian lobster is 31 days, and that of lobster larvae is 15 days.

The feeding period of raw materials is that restaurants purchase according to their own business conditions. For example, lobster cubs can be sold out in 11 days, so there is no need to buy lobster cubs with a survival period of 31 days, which is also a good way to save costs.