Seven mistakes to avoid with seafood recipes

The errors we see most often on farms and in kitchens — and the simple habits that prevent them.

Whole fish, fillets and smoked specialities, processed hours after harvest and kept cold all the way to you. Order online for home delivery, or open a wholesale account for your shop or restaurant.

Three things that make the difference

• Wholesale accounts — Weekly standing orders for shops and kitchens.
• Hours, not days — Processed the same day it leaves the water.
• Cold chain — Kept at 0–2 °C from our plant to your door.

How we do it, step by step

1. Harvest: Fish are chilled immediately in ice slurry.
2. Processing: Gutted, scaled or filleted by trained hands.
3. Inspection: Every lot checked for freshness and hygiene.
4. Packing: Boxed on ice or vacuum packed and labelled.
5. Delivery: Refrigerated vans to homes and kitchens.

Finally fish my children eat without complaining — no smell, just taste.

Huda M., Customer

How should I store fresh fish?

Keep it in the coldest part of the fridge and cook within two days, or freeze on arrival.

Have a question about seafood recipes? Contact our team or book a farm visit — we are happy to help.