What to include in a price request
Start with the common and scientific species names where known. Add fresh or frozen condition, whole fish or prepared cut, the size or grade required and the quantity. Include pack format, delivery destination and the date the product is needed.
If there is room for an alternative, describe what can change: species, size, preparation or packing. Keeping those choices separate helps the team understand which parts of the requirement are fixed and which can be discussed.
- Species and product condition
- Preparation, size or grade and required quantity
- Net pack weight and carton configuration
- Delivery destination and required timing
Compare the same product specification
Compare net product weights and preparation before comparing carton prices. A whole-fish weight and a finished-fillet weight represent different stages of preparation. For frozen products, establish the net-weight and glaze basis used in the offer.
For shrimp and other count-graded seafood, make the count unit explicit. For example, a count stated per kilogram and a count stated per pound describe different size specifications. Ask for the unit in writing rather than inferring it from the grade numbers.
Read the quotation alongside its terms
The quotation should identify the species, condition, preparation, grade, quantity, packing and price unit. Check what is included in delivery, how any applicable taxes are treated, the payment terms and the offer's validity. Confirm any substitution with the team before ordering.
The website does not publish a fixed price list. Availability, the exact specification and commercial terms are confirmed for each enquiry. An enquiry or a quotation request is not an accepted order or a promise of stock.
Give the kitchen requirement as well as the buying quantity
A portion-weight range, preferred trim and planned presentation help turn a general request into a usable specification. State whether a net quantity of finished product is required, or whether the kitchen plans to prepare whole fish itself.
Where a final specification is still being developed, describe the intended use and the details already decided. The team can then explain what needs to be confirmed before a price and supply arrangement can be agreed.