Marine & Seafood
Operational folder for marine and seafood sourcing. Not a farming operation — a supply chain and quality control system. Local fishermen supply, we manage cold chain, quality, and distribution.
Sub-Categories
| Category | Source | Staff | Jump |
|---|---|---|---|
| Fresh Fish | Local fishermen, Ragay Gulf | TBD | Open |
| Shellfish | Local gatherers | TBD | Open |
| Dried & Preserved | Processing on-site | TBD | Open |
| Cold Chain | Farm shop reefers | Shared | Open |
Fresh Fish
Overview
Bay-to-cold-chain model. Local fishermen bring catch direct. We inspect, grade, ice, store. Same-day distribution to market, butcher counter, delivery network. Species: lapu-lapu, tanigue, bangus, galunggong, tuna, squid, prawns. Seasonal availability — take what the sea gives.
SOPs
- Inspect on arrival (eyes, gills, smell, firmness)
- Reject anything not fresh
- Ice immediately — never break cold chain
- Weigh, log, price
- Display or store within 1 hour of receipt
- FIFO always
Fisherman Relationships
Build trust with reliable fishermen. Consistent buying = loyalty. Fair pricing — don't squeeze margins on suppliers. Priority access for fishermen who deliver consistently. Potential future: supply contracts, ice provision, cool box lending.
Inventory
Daily catch log — species, weight, source fisherman, grade, price paid. Stock on hand by species.
Finance & Costs
Purchase costs, ice costs, transport, sales income by channel.
Shellfish
Overview
Seasonal and location-dependent. Oysters, mussels, clams, crabs when available. Quality varies — inspection critical. Small volume, premium positioning.
SOPs
- Live shellfish kept alive until sale
- Dead shellfish rejected
- Storage in cool, aerated water where possible
- Seasonal availability tracked
Inventory
Species, volume, source, live/processed status.
Finance & Costs
Purchase costs, sales, spoilage rate.
Dried & Preserved
Overview
Value-add processing. Dried fish (tuyo, dilis, daing), smoked fish, salted fish. Extends shelf life, creates additional product lines. Processing done on-site at farm shop.
SOPs
- Drying racks — clean, covered, elevated
- Smoking: consistent heat, proper ventilation
- Salt curing: correct ratios
- Packaging: sealed, labelled, dated
- Shelf life tracking
Inventory
Dried stock by type, production date, best before.
Finance & Costs
Raw fish cost, processing labour, packaging, dried product sales.
Cold Chain
Overview
The cold chain is everything. If it breaks, product is rejected. Farm shop reefer containers provide storage. Ice supply critical. Delivery vehicles must maintain temperature.
SOPs
- Temperature logging — reefers checked twice daily
- Ice supply: maintain minimum 2-day reserve
- Delivery: insulated boxes, ice packs, temperature verified on departure
- Reject protocol: anything that breaks chain is disposed of, never sold
Equipment
Reefer containers (shared with butcher), ice maker, insulated delivery boxes, temperature probes.
Inventory
Ice stock, insulated box count, reefer temperature logs.
Seasonal Calendar
| Season | Conditions | Notes |
|---|---|---|
| Dec–May (Dry/Calm) | Peak fishing, best supply, highest variety | Maximise fresh fish volume and range |
| Jun–Aug (Southwest monsoon) | Reduced supply, rough seas, focus on dried/preserved | Build dried stock, manage expectations |
| Sep–Nov (Typhoon season) | Minimal fresh supply, rely on dried stock, monitor safety | Safety first — no pressure on fishermen |
EOD Stock Count
End-of-day physical count for this spoke. Opening stock auto-loads from previous day's closing. Enter physical count — variance calculates automatically. Flagged items are highlighted.