Advanced technologies are used to keep the catch unchanged at all stages of processing, transportation, storage and distribution.

All catches are collected and frozen in a very short time after they are caught. The ships on which this process takes place are actually mobile processing units, and at the same time reefer ships.

The catch is essentially put into production lines for both processing and packaging in a specific way on board. This process is called Frozen On Board (FOB) or Frozen At Sea (FAS).

They are quickly frozen in a deep-freeze environment at -40°/-50°C, where the catch retains all its nutritional organoleptic characteristics unchanged.

They are then transported to the appropriate temperatures in the factories where they are cleaned or sliced / filleted.

After this process is completed, a thin layer of ice is placed on the catch, called epigas, which helps to preserve their freshness, while at the same time acting as a thermal insulator and preventing them from thawing immediately.

They are then packed and distributed with special refrigerated trucks, which keep their temperature constant at -18ºC until they reach the final points of sale.