A year of seafood recipes in numbers

The figures we track, what they told us this year and what we will change next season.

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

• Food safety — HACCP plant with daily hygiene checks.
• Smart packaging — Recyclable boxes that keep fish cold for 24 h.
• Wholesale accounts — Weekly standing orders for shops and kitchens.

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.

The fillets are spotless and the box was still ice-cold the next morning.

Dina S., Home cook

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.