State-of-the-art technology to process our products

IQF Continuous Immersion ultra-freezing uses a solution of salt (sodium chloride), the fish moves through several tanks filled with the brine at -20ºC until it reaches the desirable freezing state. Immersion in sodium chloride brine was one of the very first methods used to freeze fish since it was a logical progression from the method used to freeze block ice. By using a liquid for the removal of heat from the fish product, favourable freezing rates can be achieved. Liquid can remove more heat per unit volume than gas (eg. air).
This technique is used mostly for the canning industry fish where the little salt that is absorbed is not detrimental to the canned product since salt is usually added to the product before canning in any case.


Individually quick freezing (IQF) with cryogenic carbon dioxide (CO2) in a new spiral tunnel is a hi-tech departure from the traditional approach of mechanically freezing food products on a conveyor belt, or immersing them directly into a pool of liquid nitrogen. Instead, this technology freezes free-flowing IQF products by completely surrounding them with a stream of high-velocity cold air. Our state-of the-art cryogenic ultra-freezing facilities incorporate hygienic design and efficiently lowers the temperature of our products for improved processing and preserve quality.
Cryogenic freezing also maintains the natural quality of food. When a product is frozen, ice crystals are formed. The smaller and more evenly distributed the crystals, the better the quality and taste of the frozen product. The only way to ensure that small crystals form uniformly throughout the food product, both inside and outside the cells, is to quick-freeze the food at cryogenic temperatures.


Vigorous circulation of cold air enables freezing to proceed at a moderately rapid rate. Products are placed on trays, either loose or in packages and the trays are placed on freezing coils in a low temperature room with cold air blowing over the product. The cold air that is in the low temperature room (between –30 ºC e –40 ºC) circulates at 1,5-6,0 m/s to reduce the ice layer over the products and increase the freezing yield.


The fish arrives early in the morning to our facilities where we select and process the fish so that we can deliver it to our customers on the same day. Combining the traditional knowledge with state-of-the-art technologies we can guarantee the highest fish freshness and quality available in the market.