AS BRITAIN’S leading fishmonger – and Seafood Retailer of the Year for the last two consecutive years – Sainsbury’s takes the presentation of its fish very seriously. Ice is of paramount importance.
Anthony McBirnie is the mainstay of Sainsbury’s fish management team with 30 years’ experience, 20 of which have been with Sainsbury’s.
“I provide overall operational support and work closely with our procurement and technical teams to ensure that our fish is displayed attractively, maintained perfectly and that the highest quality is assured at every stage,” says McBirnie.
There are 350 fresh fish counters throughout Sainsbury’s stores and although these vary in size and are subject to a certain amount of regional fish variation, the procedures to maintain an outstanding level of quality and freshness are the same for all.
“We changed over to Hoshizaki ice flakers about seven years ago,” says McBirnie. “We use the company’s FM251AF-E machines for the stores with an 8ft counter and the larger FM481AGE-N with two separate carts for the stores with 12ft or 16ft counters. Hoshizaki worked with us at every stage, from specifying filtration systems to initiating staff training ensuring we got exactly what we needed. The machines have proven to be exceptionally reliable, greatly reducing service calls. Also, the expense and inconvenience of having to buy ice when a machine is down is now minimal.”
The Hoshizaki FM48 with two seperate carts for 12ft or 16ft counters
Although there is legislation governing the display temperatures of smoked and ready-to-eat fish (below 8°C), there is none in place for fresh fish. Sainsbury’s operates a policy of keeping it below 5°C, a system which is rigorously maintained in all stores. To help even more, Sainsbury’s is one of only two supermarkets currently introducing refrigerated counters. “The counters are an enhancement to our displays,” explains McBirnie. “Ice is still the main commodity to keep fish cool and moist and to improve overall humidity around the counter.”
At night, the fish is packed in ice and stored in a refrigerator before being returned to the counter in the morning. “No fish is kept for more than two days. If it has not sold, it will be discarded,” says McBirnie.
“I have no doubt whatsoever that selecting Hoshizaki for our flake ice machines was the right decision,” he concludes. “Not only have these machines themselves proved to be outstanding, the service we get from the company is faultless and far beyond the boundaries of their contractual obligations.”
Hoshizaki UK
0845 4560585