The Freezing Section

It allows fish to be frozen quickly (- 40 0C), preserving its freshness and quality and protecting the products against microbiological spoilage and enabling them to be stored for a long time.

This rapid freezing process helps to preserve the nutritional value and natural flavour of the fish and to present it to the consumer in the best possible way. Frozen fish retain their freshness even during long distance transport. This process extends the shelf life of the products and minimises product waste.

The advanced technology applied during the freezing of fish also ensures that the fish is microbiologically safe. This technology prevents the growth of harmful microorganisms and prevents fish from posing a health risk. Thus, consumers can consume fresh and healthy fish with peace of mind, while producers enjoy the advantage of processing their products in accordance with high quality standards.