Okay so I've been going back and forth with my business partner about this for weeks now and I need some outside opinions to settle the debate once and for all. He's convinced that solid crates are better because they hold more ice and keep everything colder for longer, but I keep pointing out that whenever we use those solid ones, the fish at the bottom ends up sitting in this gross watery mess by the time we reach our second or third delivery stop. I remember reading somewhere that proper airflow is actually crucial for maintaining quality, and I stumbled upon a really informative piece about storage practices UAE seafood distribution businesses use to extend shelf life, which made me realize we've been approaching this all wrong. I'm pushing for us to invest in some proper
food safe ventilated crates for seafood businesses UAE because I think the drainage and air circulation would make a huge difference in terms of how fresh everything stays, especially during the summer months when the heat is just relentless. My partner is worried that the holes will let too much cold air escape and the ice will melt faster, but from what I've gathered that's not really how it works if you're using them correctly. Can anyone share their experience with both types and tell me if I'm on the right track here, or is my partner actually right about this one? I'd really love to hear from people who've actually tested both options in real working conditions rather than just theoretical arguments.
