We are experts in nitrogen freezing, a process that preserves the quality and consistency of the fish after thawing. We freeze all kinds of cuts and portions.
Nitrogen and IQF (Individual Quick Freezing) are the best and fastest freezing methods on the market. During freezing with nitrogen, which prevents the fish surface from drying out, the fish is glazed with clean water to provide natural protection against rancidification and drying out. To achieve and retain the best quality, we freeze at -60°C, a temperature not possible to reach with traditional freezing methods.