The lack of information and poor coordination in the aquaculture and fish cold supply chain, result up to 10% of fish being sold with a discount. Even in highly controlled value chains, it is estimated that more than 5% are thrown away before they even get packaged. Why? There are multiple reasons, but quality control is always an important factor. In an EU study, it was found that 35% of seafood, when transported by air, had higher than the recommended temperature, negatively affecting the freshness and quality of seafood.