How we manage the cold chain every day

A look at the daily routine of our team, from the first check at sunrise to the last log at night.

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

• Smart packaging — Recyclable boxes that keep fish cold for 24 h.
• Wholesale accounts — Weekly standing orders for shops and kitchens.
• Hours, not days — Processed the same day it leaves the water.

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.

Our weekly order arrives at 7 am, always complete. It made our kitchen calmer.

Chef Walid H., Hotel kitchen

Can I order for a restaurant?

Yes — open a wholesale account for weekly orders, invoices and better prices.

Have a question about the cold chain? Contact our team or book a farm visit — we are happy to help.