Process & Quality
Freezing methods, cold chain, and quality assurance
Every species is matched to the freezing method that best preserves its structure, and every batch moves through a documented, temperature-monitored chain from harbour to export.
Freezing Methods
Matched to species and cut
We select the freezing method based on species, size, and the buyer's intended use.
IQF (Individually Quick Frozen)
Product moves through a cryogenic or blast tunnel at -35°C or below, freezing every individual piece within minutes. This prevents pieces from clumping, preserves cell structure, and gives buyers the flexibility to portion exactly what they need.
Frozen-Alive Processing
Live-caught crab and select shellfish are processed and frozen within a tightly controlled window after harvest, locking in the texture and flavour that live product commands at a premium.
Spiral Freezing
Product travels up a multi-tier spiral conveyor through a freezing chamber, giving a longer dwell time in cold air with a smaller factory footprint - ideal for higher-throughput whole fish and shrimp runs.
Brine Freezing
Whole fish are immersed in chilled brine solution well below 0°C, freezing large-bodied fish rapidly and evenly from the outside in - the standard method for tuna and other large pelagic species.
Cold Chain & Traceability
Harbour to export, without a break in the chain
Every shipment can be traced back to its harvest source and the exact cold-storage window it passed through.
Harbour / Farm
Catch or harvest is iced immediately and logged with source and time.
Processing Plant
Grading, cleaning, and freezing under HACCP-controlled conditions.
Cold Storage
Held at -18°C or below in our 200 MT facility until dispatch.
Export
Documented, containerised, and shipped with unbroken cold chain.
Graded by eye, gill colour, and firmness before a single piece is frozen.
Quality Assurance
HACCP-led quality control
Critical Control Points are identified and monitored at every stage of processing, not just at final inspection.
- Incoming raw material inspection against species, size, and freshness criteria
- Temperature and time monitoring at every processing stage (CCPs logged)
- Metal detection and visual grading before final packing
- Batch-wise lab testing for microbiological and residue compliance
- Cold storage logging with continuous temperature alarms
Sustainability
Responsible sourcing practices
Farm-to-Freezer Traceability
Every lot is logged with harvest source, boat/farm ID, and processing date.
Responsible Sourcing
We work with licensed farms and boats that follow sustainable harvest practices.
Considered Packaging
Packaging is chosen to balance product protection with material efficiency.
-18°C or below
Maintained throughout storage & transit
100% batch logging
Every shipment traceable to source and date