Sourcing seafood for your business in Thailand can be a challenge, especially if you’re trying to keep quality high and costs reasonable. Changing suppliers might seem like a hassle, but sometimes it’s the smartest move you can make. When I looked into working with a new seafood supplier in Thailand, I learned a few lessons the hard way.
- Ask About the Catch Method
Not all seafood is caught the same way. Some suppliers offer line-caught or trap-caught fish, while others use large-scale trawling. The method affects both sustainability and quality. If you care about how your seafood is sourced, this is the first question to ask.
- Understand What’s Local and What’s Not
You’d think everything sold in Thai markets is local. That’s not always the case. A lot of frozen seafood comes from overseas, especially shellfish. Ask where the product is actually from. Locally sourced items can be fresher and support Thai fisheries. Imported options may offer consistency.
- Check the Cold Chain
Seafood goes bad fast. If the cold chain is broken at any point, it doesn’t matter how fresh it was when caught. Ask your supplier how they store, transport, and deliver products. A decent seafood supplier should be able to explain their process clearly.
- Get Samples Before You Commit
This one sounds obvious, but plenty of people skip it. Always test the quality yourself. Cook it, freeze it, thaw it, and cook it again. You need to know how the product behaves in a real kitchen setting.
- Ask for Weekly Availability Lists
Seafood is seasonal, especially if you’re trying to source local. Your supplier should send you a weekly availability list. This helps you plan your menu and avoid surprises when something suddenly isn’t in stock.
- Review Their Safety Standards
Does your supplier meet Thai FDA standards? Do they have any additional certifications? If you’re serving tourists or working with hotels, these details matter. Don’t assume every supplier meets the same standards just because they’re in business.
- Talk to Other Chefs
If you’re switching suppliers, word of mouth is gold. Ask around. Other chefs and kitchen managers are usually more than happy to tell you who they trust or who to avoid.
Every kitchen has different needs. Not every supplier will be the right fit. But with the right questions and a bit of trial and error, you can find one that supports your menu, your workflow, and your standards.