Ice for Fish, Seafood & Food Displays
Fishmongers, oyster bars, restaurants and caterers use crushed ice to keep seafood cold and looking fresh. Here's how to get it right.
Why crushed ice?
Crushed ice packs closely around fish and shellfish, so cold reaches every surface. Cubes leave air gaps and warm spots. Crushed ice also looks better on a display – a neat, bright bed under the produce.
Setting up a display
- Start with a deep, even layer of crushed ice on a tray that drains.
- Lay the fish or shellfish on top and pack more ice around, not over, delicate items.
- Let meltwater drain away so produce doesn't sit in water.
- Top up through the day as the ice settles.
How much ice?
It depends on the size of your counter, the room temperature and how long the display is out. Many venues use a fresh bag or two per display each day, more in summer. Start with your current use, then adjust.
Regular supply
Set a repeat delivery (weekly, every 2 weeks, every 4 weeks or monthly) so you never run short, or open a trade account. For a price on regular volumes, get a quote.
Ordering ice in London
- £10 per 12kg box: ice cubes, crushed ice or 6 x 2kg bags.
- Free delivery across London from 5 boxes.
- Order by 5pm for next-day delivery, Monday to Saturday, in a morning or afternoon slot.
- Book your date up to a year ahead.