Seafood chefs agree that good seafrozen fish is very difficult to distinguish from day-fresh fish and as busy professionals they prefer the reliability of seafrozen product.  More often than not it is the highest quality available.

To preserve the day-fresh qualities each fish is cleaned and deep frozen onboard immediately after capture to a temperature of -30^oC using the best freezing technologies, techniques and packaging available in the frozen food industry. Optimal freezing when the fish is in top condition – sealing in the prime flavour, flesh colour, texture and nutritional value – is essential for the production of high quality frozen seafood.

Close co-operation with logistics providers in the Islands and across Europe specializing in handling frozen fishery products and strict EU approved sanitary controls combine to ensure a firm focus on preservation and hygiene from the moment of capture right through to ocean transportation and road delivery.