FAO.org

In developed country markets, supermarkets are a key channel for both chilled and frozen seafood, followed by larger format stores (hypermarkets), then discounters and convenience stores. There is also a growing trend for online seafood shopping. Transport conditions must meet the demands of these retailers/buyers.  

Market access therefore requires meeting the requirements of tightly regulated cold chains. Refrigeration needs to be applied throughout the entire cold chain, and a Hazard Analysis and Critical Control Points (HACCP) strategy needs to be broadly implemented within the food industry to manage the cold chain and ensure food safety. Nevertheless, it is a significant challenge to maintain the temperature of perishable food in the desired range at all steps of the cold chain. Thus, ensuring the integrity of the cold chain for temperature‐sensitive food products involves additional requirements related to proper packaging, temperature protection, and monitoring.