Handling of the catch

Knowledge and experience

Since 1998 we have stressed improved catch handling  on board our vessels and in our shore based plants. Chilling with slush ice has been key to this process and our collaborators are the Icelandic Food and Biotech Institute and 3X Technology. Our vessel crews have been trained in the use of the fishing gear to enhance quality. The effect of prompt evisceration and chilling are stressed, as is proper stowage of the catch. These methods allow us to ensure freshness and storage life of our catch, whether it is sold fresh or frozen. Additionally our systems provide full traceability of the catch.