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UKKO BLOG
The Art of the Onboard Raw Bar: Seafood Precision and Ice Styling
Raw bar service conveys instant coastal luxury, but it is also the most temperature-sensitive offering in VVIP gastronomy. Because shell seafood and raw fish degrade rapidly when exposed to ambient room temperatures, executing a flawless raw bar requires strict cold-chain discipline, specialized ice presentation, and immaculate galley hygiene.
Sep 292 min read
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