Fish aging isn't meat aging on a different protein. The tissue is less dense, the muscle structure is more delicate, and aggressive airflow that works fine for a hanging ribeye will damage a whole branzino in hours. The FISH 400 is built from the ground up for that difference. Meatico's iFish Soft-Air ventilation system delivers gentle, calibrated airflow that envelops product without drying or damaging it — accounting for the wide range of species and textures operators work with, from dense tuna loins to delicate white fish. At 24"W x 24"D x 76"H with 132 lbs of internal storage capacity, the FISH 400 fits into sushi bars, seafood restaurant kitchens, fish markets, and specialty retail counters where space is tight but the product demands precision.
The cabinet reaches down to +28.4°F — nearly 4 degrees lower than the MEAT line — giving operators the temperature range needed for fish-specific aging protocols. Humidity adjusts from 40% to 90% without a water connection. The FISHtouch touchscreen controller manages the aging environment with HACCP data logging for food safety compliance, while WiFi and Bluetooth connectivity enable remote monitoring through the Meatico app. Full glass door and mirror-polished stainless steel interior make the FISH 400 a customer-facing display piece as much as a working aging cabinet. U.V. germicidal lamps, internal lighting, and key lock security come standard. Runs on 115V/60Hz at just 0.57 kW / 6.1 amps. Hook rail with 2 hooks rated to 110 lbs included for hanging whole fish.