At Iacofano’s In-Flight Catering, we believe premium seafood deserves the first-class treatment—whether it’s taking off from Cleveland, Charleston, Columbia, or Charlotte. This Menu Monday, we’re spotlighting three of our most popular aviation-ready seafood trays: our Sushi Assortment, Cold Seafood Platter, and Grilled Shrimp Entrée.
Designed specifically for flight attendants, charter crews, and private aviation operators, these trays are elegant, safe, and built for in-air success. Whether you’re flying for NetJets, Flexjet, or a private owner, here’s how to serve seafood at 35,000 feet without compromise.
🍣 Sushi Tray – Crisp, Clean, and First-Class Ready
Perfect for flights out of: Cleveland (CLE), Charleston (CHS), Columbia (CAE), Charlotte (CLT)
What’s Inside:
- California Rolls with imitation crab, cucumber, and avocado
- Tuna-wrapped veggie rolls
- Served with soy sauce, wasabi, and pickled ginger
Storage & Safety:
- Keep under 41°F at all times
- Must be consumed or disposed of within 24 hours of prep
- Pack with commercial-grade reusable cold packs and insulated containers
Flight Attendant Tip:
Use wax paper or parchment layers between rolls to prevent sticking and sogginess. Offer soy sauce in spill-proof containers to avoid cabin messes.
🦐 Cold Seafood Platter – A High-Altitude Crowd-Pleaser
Departing from: Cleveland, Charleston, Columbia, Charlotte
What’s Included:
- Jumbo shrimp, seared scallops, and stone crab claws
- Smoked salmon, lemon/lime wedges, and mini Tabasco bottles
- House-made cocktail sauce and zesty remoulade
Cold Chain Protocol:
- Maintain temperature between 35°F–38°F
- Pack over fresh kale or shredded lettuce for natural insulation
- Include labeled sauces in secure plastic ramekins
Flight Attendant Tip:
Always serve with a lemon wedge garnish and chilled plates when possible. Keep a set of seafood forks on board—it elevates presentation instantly.
🍤 Grilled Shrimp Entrée – Light, Balanced, and Galley-Ready
Available from: All four kitchens – CLE, CHS, CAE, CLT
What’s on the Plate:
- Grilled shrimp skewers on wild rice and roasted squash
- Served with cocktail and Cajun remoulade sauces
- Microgreens for garnish and freshness
Hot or Cold Options:
- For cold service, keep below 41°F and serve as-is
- For hot service, reheat in galley and serve above 135°F
- All items labeled with date, allergens, and reheating instructions
Flight Attendant Tip:
If reheating on board, undercook shrimp slightly during prep so they don’t dry out in flight. Pack sauces separately to keep texture intact.
🧊 Temperature, Timing & Transport: Seafood Success Starts Here
Whether you’re a flight attendant serving jet passengers or a catering coordinator managing a tight schedule, here’s how to make seafood trays work in your aircraft galley:
- ✅ Cold Items: Keep under 41°F with commercial-grade gel packs
- 🔥 Hot Items: Reheat to at least 165°F and hold above 135°F
- 📦 Packaging: Use insulated, stackable containers labeled with allergen and handling info
- 🧾 Logistics: Include tray manifests with each order for quick in-flight setup
🌍 Why Iacofano’s In-Flight Catering?
With full-service kitchens in Cleveland, Charleston, Columbia, and Charlotte, we offer consistent, high-quality in-flight catering for private jets, fractional aviation, and charter operators. Our aviation catering experts know what flies—literally.
- 24/7 support for early AM or red-eye departures
- Custom plating for all your needs
- HACCP-compliant production and packaging
- Emergency orders handled with care and speed
📣 Ready to Order or Customize?
Let Iacofano’s craft your next first-class seafood experience in the sky. Contact our team at
📧 order@iacofanos.com or ☎️ 855-485-3663 to place your order.
