Good Friday is the day when fish is the only thing on the plate in most households. The Bianchi company is therefore in constant operation.
Since two o’clock in the morning, fish has been filleted at the Bianchi company in Zufikon. Thursday is particularly busy, as fish is especially in demand on Good Friday. Relaxing at Easter is not an option, says one worker to TeleM1, but adds that the rest of the year is somewhat more leisurely.
The wholesaler sells 20 tons of fish from around the world on Thursday alone—three times more than on an average day. During this hectic period, each restaurant has its special requests, says Luca Bianchi from management: „The chefs are somewhat more nervous than usual, you have to plan even more—it’s difficult at Easter.“ That means staying calm and doing your job.
The Bianchi company has been trading in fresh food since the 19th century. The challenge: The fish must arrive fresh at the customer’s location. Around 8 tons of ice are used for this purpose.
But how do you recognize fresh fish? Bianchi explains: „One indicator is the bright red gills. Additionally, the consistency must be right, the fish must be firm. The eyes must shine and finally, the fish should smell of the sea.“
All employees work somewhat longer than usual during these days. „Ten hours minimum,“ says driver Mato Sisic. As soon as he has loaded the goods into his delivery van with the lobster logo, it’s time for him too: Off to the road.