Quality
Quality you can trace
Freshness is the result of process discipline, not luck. Ours starts on deck and does not stop until the container is sealed.
Quality
Quality you can trace
Freshness is the result of process discipline, not luck. Ours starts on deck and does not stop until the container is sealed.
Freshness
Time between catch and chilling is measured in minutes, not hours.
Cold chain
Temperature is controlled and monitored at every handover point.
Hygiene
Cleaning and handling protocols applied on board and in the packing hall.
Quality control
Product is inspected and graded before it is packed.
Traceability
Every batch is linked to its vessel, area and catch date.
Responsible handling
Careful handling protects texture, appearance and shelf life.
From catch to delivery
Nine steps, one unbroken cold chain
Every stage between the net and the container is controlled, recorded and temperature-managed.
- 01
Ocean
Fishing grounds in the Eastern Central Atlantic, FAO Area 34.
- 02
Fishing vessel
Our own vessels operate the haul and land the catch.
- 03
On-board handling
Sorted, washed and chilled within minutes of the catch.
- 04
Sorting
Separated by species, size and grade.
- 05
Cooling
Chilled or blast-frozen according to product format.
- 06
Processing
Whole, gutted, filleted or cleaned to buyer specification.
- 07
Packaging
Packed and labelled in the agreed export format.
- 08
Cold storage
Held at controlled temperature pending shipment.
- 09
International shipment
Loaded in reefer containers with full export documentation.
Traceability
Know where your seafood comes from
Each consignment carries a record that follows the product from the haul to your warehouse.
Sample record shown for illustration. Actual batch data is issued with each shipment.
- Vessel
- AL ASYAD 2
- Catch date
- 2026-10-06
- Fishing area
- FAO 34.1.3 — Mauritania
- Species
- Epinephelus aeneus
- Batch
- MR-117227-000000
- Processing
- Nouakchott, Mauritania
- Shipment
- REEFER / AWB
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