At the other end, the consignee is waiting with its own truck when the plane lands. Most seafood shippers don't even want to use the coolers of airlines or forwarders. And those in the perishable storing business like to stay out of seafood as well. Americold Logistics is one of the few logistics providers with a booth at the Boston Seafood Festival, but the Atlanta-based cold supply chain specialist concedes it doesn't handle much of the product. Anybody who has ever found spoiled fish in a refrigerator knows why.
Nobody wants their butter tasting like fish.
Because of customs and other paperwork requirements, carriers typically don't solicit direct shipments of international seafood. Suppliers don't want to deal with the regulations of international shipping anyway, and they often need help in trucking their seafood to distant airports with more international service. They're not too hard, but they don't want to be bothered. Tremblay specializes in facilitating lobster shipments to Italy, Spain, France and elsewhere in Europe. She completes the customs paperwork and runs a truck every day to Kennedy and Newark airports outside New York to connect with direct widebody passenger flights.