By Funchal Team
Seafood Specialist
The seafood market is undergoing a silent revolution, driven by more conscious consumers and cutting-edge technologies in the cold chain.
For 2025, traceability is expected to stop being a differentiator and become a basic requirement. Large restaurants and hotel chains already demand to know not only the origin, but the path traveled by the product to the kitchen.
Focus on Sustainability
Sustainably farmed species, such as Tilapia and certified Salmon, are gaining more and more space on menus. In addition to ensuring constant supply, they reduce pressure on disorderly extractive fishing.
Technology and Logistics
At Funchal Pescados, we invest heavily in real-time monitoring of our cold rooms and fleet. This ensures that the product arrives with the freshness of someone who has just caught it, minimizing losses and ensuring food safety.
"Seafood quality is not defined only at the source, but at every stage of transport to the plate."
Staying tuned to these trends is vital for chefs and managers seeking to offer excellence to their customers.
