Why this chopping board earns its place
Blue is the raw fish board. Any site that handles fish alongside other food needs one, and the code is the first thing an inspector looks for, because fish leaves a trail — scales, brine, protein slime — that must never reach a board carrying ready-to-eat food. At 458 × 306 mm there is enough length to lay a side down and work along it, rather than wrestling a fillet that overhangs both ends and drips onto the bench.
The integrated grips are more useful on a fish board than most. Prepara put them there to reduce cross-contamination during prep, and that is how they behave: a fish board is wet, heavy and constantly on the move between the bench and the sink, and moulded grips let it be lifted and carried without hands going onto the cutting face. The board goes where it needs to go, and the residue goes with it rather than onto a tap or a door handle.
Polypropylene suits the work — non-porous, so brine and juices sit on the surface instead of soaking in, and hard-wearing under repeated washing. At 12 mm the board stays flat and steady when a knife goes through a spine, and the material is gentle enough on an edge that a filleting knife holds its sharpness far longer than it would on glass or a hard composite. Give it a full wash after every fish session, dry it standing on edge, and replace it when scoring holds residue through a wash or the board no longer sits flat.
