From our team: lessons learned in the cold chain

Stories from the people who do the work, including the mistakes that taught us the most.

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

• Cut your way — Whole, gutted, steaks or skin-on fillets.
• Food safety — HACCP plant with daily hygiene checks.
• Smart packaging — Recyclable boxes that keep fish cold for 24 h.

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 fresh is the fish?

Fresh products are packed within six hours of harvest and delivered within 24 hours.

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