In our product range you will always find:
Chilled fish. This is fish stored at a temperature of 0 °C. At that temperature all the nutrients in fish are well preserved.
Cold smoked fish. Fish is smoked at a temperature of 20-40 °C; this process takes 15-16 days. This way smoked fish can be stored for a long time because of its high salt content. Usually fatty and salted fish is processed in this way.
Hot smoked fish. Fish is smoked at a temperature of 70-160 °C, and this process takes from half an hour to two hours. Fish prepared this way has a specific aroma and is very juicy, but with low salt content.
Pickled fish. Pickled fish is made from fresh, salted and frozen fish by adding a marinade. Usually this marinade is made of vinegar, salt and spices, or other substances usable for marinades.
Frozen fish. Frozen fish is stored at a temperature of -18 °C. The main advantage is that fish tissue sap, color and fat practically do not oxidize.