Fish from sea to the table is a new fashion trick of many sea restaurants!
The scheme is easy, from the one hand. Restaurant is collaborate with local fishermen & abroad and chefs get freshest seafood directly. Fishermen are bringing the story. This chain must be directly without brokes.
In this case, real relationships between the fishermen catching the fish and the chefs serving it is so matter. Sounds simple?
In reality, there two models: traditional distribution model and new modern distribution model - from Sea to Table. Both fishermen and chefs loved the new modern distribution model.
Traditional distribution chain for seafood is very long-term & has a complex process. and therefore the final product can be not so fresh and will be very expensive for costumer. 99.9% of the industry works in this model & a fisherman sells to the dock where he lands his fish. After, from the dock to the wholesale mark fish has a long way. Then it sold & sold agin. Then fish move to distributor.
In special place fish must gets processed into fillets. Then fish is packed and delivered to chefs or retailers.
The new chain has a lot of benefit. The most important that story of where fish came from has been saved. The next benefit is that you have knowledge about connection where, who and how catching it.
In restaurant „Damir&Ornella“ we serve fresh and row fish with delightful taste and aroma!
ADRESS: Zidine 5, 52466 NOVIGRAD