How We Keep Fresh Tilapia Safe From Pond to Market

Fish spoils faster than almost any other food we sell, so our food-safety controls for tilapia and catfish are the strictest in our operation.

Harvest and cooling

Fish are harvested early in the morning when water and air temperatures are lowest. From the moment they leave the pond, they move into ice-slurry crates — never left at ambient temperature.

Testing before dispatch

Our Lab Services team runs microbiological and water-quality checks on every production pond on a rolling schedule, and spot-checks finished batches for histamine and heavy metals before they're released for sale.

The cold chain to your door

Delivery vehicles for fresh and frozen fish run insulated coolers with ice packs, and our riders are trained to reject any delivery window that would break the cold chain. If you order smoked catfish instead, the smoking process itself extends shelf life safely, but we still test finished batches for aflatoxin, a risk in poorly dried smoked fish.

What you can check at home

Fresh tilapia should have clear eyes, red gills and a clean sea-like smell — not a strong "fishy" odour. Every pack carries a batch code linking back to harvest date and pond, viewable on our traceability page.