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Memorial Day is the unofficial start of grilling season and if you’re hosting a holiday BBQ make sure you have plenty of tasty grilled eats like chicken, burgers and veggies. And if you want a healthy option, throw some seafood on the grill.
From shrimp and scallops to salmon, UPS small business customer Anderson Seafoods has it. The company has been providing seafood to high-end restaurants and hotels for more than 30 years, but now my weekend chef friends can shop and order right from the company’s website. “We’re delivering Alaskan Halibut, Copper River Salmon and West Australian Lobster Tails right to people’s homes,” said Dennis Anderson, chief executive officer. If you order by 1 p.m. PST today, UPS will ship it Next Day Air and have it arrive on your doorstep by 10:30 a.m. tomorrow.
All of the seafood is hand-selected at the company’s distribution facility in Orange County,California. “Most people do not realize our seafood is 3 to 8 days fresher than what is available at the typical grocery store,” Anderson said.
Before allowing consumers to buy fresh seafood online, Anderson Seafoods needed to develop a process to keep frozen seafood frozen and fresh seafood cool. UPS Account Executive Steven Tick collaborated with the company’s box designers to create a custom foil cooler with dry ice and gel packs. When the cooler is opened, it expands to the size of the box creating a tight seal and keeps seafood at or below 38° F. “We tested the packaging for almost a year in all types of extreme conditions and we got it right,” Tick said. “At the end of the day our customers only care about receiving their orders on time and fresh.”
Experts at the UPS Package Design and Test Lab assist in designing temperature sensitive packages. At the lab, engineers take packages through a series of tests in extreme temperatures and humidity to configure the best shipping solutions.
Like many other UPS customers, Anderson Seafoods is serious about its environmental impact. “We do not do business with suppliers that overfish, deplete fish stocks or destroy their habitat,” Anderson said. Since the company already had an internal sustainability program, Tick suggested carbon neutral shipping as an option for Anderson customers. Seafood lovers can select to offset the carbon dioxide impact of their shipping by adding just 20 cents to each order. UPS will match the carbon offsets through the end of the year up to $1 million to support reforestation and wastewater treatment projects.
Now that you know where to find fresh seafood fast AND reduce your carbon footprint, let’s get back to the BBQ. Here’s what Anderson Chef Kelly Mullarney recommends you throw on the grill:
Grilled Mahi Mahi (Serves 2 people)
2 pieces 6-7 oz Mahi Mahi Filets
¼ Cup Pure Olive Oil
1 Tsp Salt & Black Pepper Mix
- Season Mahi Mahi with Salt & Pepper Mix
- Drizzle Olive Oil over Mahi Mahi to completely coat the filets
- Allow Mahi Mahi to marinate in the mixture
- Pre-heat the grill to Medium-High heat
- Gently place Mahi Mahi filets on the grill with the meat side down first
- After 2-3 minutes, rotate the Mahi Mahi filets 90° to create the grill marks
- After an additional 2-3 minutes, turn the Mahi Mahi filets over for another 2-3 minutes
- At this point the Mahi Mahi should be opaque in color all around and have nice brown grill marks
- Mahi Mahi should be firm, but still spring back slightly when touched
- Remove Mahi Mahi and place on a plate with the rest of your culinary creations!
If you want to impress your foodie friends and get other great recipes check out: ShopAndersonSeafoods.com
|Category:||Business Insights, Logistics, Sustainability|
|Tags:||Anderson Seafoods, BBQ, carbon footprint, carbon neutral shipping, Grilled Mahi Mahi, grilling, logistics, Memorial Day, packaging, recipe, seafood, small business, summer, sustainable|