Fish acceptance, classification, cleaning, decapitation, filleting

There are two separate processing lines, one for game fish such as anchovy and bonito, the other for salmon and cultured fish such as bream, sea bream and sea bass, designed for the processing of all kinds of game and cultured fish. In these lines, fish are sorted, decapitated, cleaned and filleted.

In each of the fish processing lines, operations are carried out meticulously and systematically. Game fish, such as anchovies and bonito, are handled in a fast and efficient processing process, while cultured fish, such as salmon, sea bream and sea bass, are treated with more care and precision. In this way, each type of fish is processed with the most appropriate methods and its quality and flavour are preserved at the highest level. These different processing lines are specially designed according to the type and characteristics of the fish, ensuring flexibility and adaptability throughout the production process.

In addition, great importance is attached to hygiene standards in the processing lines. Meticulous cleaning and sanitisation procedures at every stage ensure the safe processing and storage of fish. These practices, carried out within the scope of food safety protocols, are the key to providing consumers with healthy and fresh products. Thanks to these integrated and detailed processing processes, fish reaches our tables in its freshest form and with high quality standards.