The cold chain: the questions farmers ask us most

Straight answers to the questions that land in our inbox and on our phones every week.

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

• Hours, not days — Processed the same day it leaves the water.
• Cold chain — Kept at 0–2 °C from our plant to your door.
• Cut your way — Whole, gutted, steaks or skin-on fillets.

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

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.