About us
The people, places and ideas behind AGROMASH.
0–2 °C cold chainSeafood you can trust, every day
Whole fish, fillets and smoked specialities, processed hours after harvest and kept cold all the way to you.
- Hours, not daysnCold chainnCut your waynFood safety
How we got here
Whole fish, fillets and smoked specialities, processed hours after harvest and kept cold all the way to you.
First ponds
Two earthen ponds and a big idea by the river.
Our hatchery opens
Our own fry for steady, healthy stock.
Into the sea
First offshore cages for sea bream and bass.
Feed mill
Our own feed with better conversion.
Smart farming
Sensors and dashboards on every site.
Blue future plan
Lower carbon and fully traceable fish.
Progress, year after year
From hatchery to harvest boat, each batch is traceable — you know where your fish lived and what it ate.
offshore cages
Net care & diving
average water depth
Fish welfare
bream & bass a year
Seabed checks
traceable batches
Full traceability
The people behind every harvest
Add your team photos and names — initials work too.
Hana Mostafa
Water quality leadProcessed the same day it leaves the water.
Khaled Ibrahim
Operations directorWhole, gutted, steaks or skin-on fillets.
Salma Rashed
Sustainability leadProcessed the same day it leaves the water.
Adam Farouk
Sales & exportWeekly standing orders for shops and kitchens.
Certifications & partners
- Daily water testingOxygen, pH and ammonia are logged every morning and evening.
- Balanced feedingRations follow fish size, water temperature and appetite.
- Aeration on demandPaddle wheels switch on automatically when oxygen drops.
- Biosecurity firstFootbaths, quarantine ponds and clean tools for every unit.
Ready to visit the farm or place an order?
Processed the same day it leaves the water. Order online for home delivery, or open a wholesale account for your shop or restaurant.