Finding a bottleneck in bream and bass harvest requires a lot-level process timeline, not one temperature table. The plant's buyer specification and food-safety procedure define the target.
Measure the interval to initial chilling
Record cage or lot ID, harvest start and finish, initial chilling step and waiting time. Measuring first and last lots under the same control plan shows variation within a shift.
Link packing and dispatch evidence. Match draining, packing and loading times with product readings, package/lot labels and dispatch records. Check export packaging, drainage and buyer marking requirements against order and destination-market documents.
FAO guidance notes that direct ice contact and meltwater contribute to fish chilling. If boxed fish continues by road without re-icing, plan extra ice; set the amount from the journey, ambient conditions and insulation rather than applying one ratio to every route.
