The core of our activities : Cooking

The sea products travel through a tunnel to enable a gentle de-freezing with room temperature water sprays. They come out ready to be cooked.

The key step of cooking is carefully monitored by our chefs who check the timing and temperature ratio. A careful dosage of the cooking ingredients is carried out. As a result the sea-food comes out with a delicious and crunchy texture.

A few seconds after cooking, the sea-food is dipped in a 2°C clear water, for a perfect preservation of all the product’s quality.

The products are dipped in a salty -16°C water tank as a prevention from any microbial development. The flesh temperature reaches 0°C and will keep all of its quality and freshness during 6 days in polyester casing, and 11 days packaged in a protective atmosphere.

The sea products are ventilated at 0°C, a process which relieves it from cooking juices.

The sea product are headed towards the packaging lines within a few minutes, still under controlled temperature, and are set in polyester casing or packaged under protective atmosphere.