How do we ensure that our fish reaches Ukraine still fresh? Needless to say it’s through great teamwork and using high-quality technology.

Never more than two hours after a trawl the boat is back in the harbour, from where the fish move straight to the factory and are prepared for freezing. Working quickly at this stage is particularly important, because the quicker the fish make it from the water to our freezing line, the better we’re able to ensure their freshness. Before being snap-frozen, the fish are sorted and vacuum-packed. Sorting is important in order to be able to offer the client exactly the fish they need. Larger fish are suitable for e.g. smoking, while smaller fish can be used for conserves. Packaging further extends the shelf life of the fish and guarantees maximum freshness upon thawing.

Within just four or five hours of being caught, the fish are ready to be frozen. Sorting one truckload of fish and packaging it for freezing takes three or four hours, and it takes the same amount of time again to snap-freeze them. The time this takes is also important, since the quicker a fish freezes, the smaller the ice crystals that form within it. This ensures that the structure and flavour of the fish remain as natural – and of as high quality – as possible. As such, fish brought to harbour in Estonia at six in the evening are ready to send on their way to Ukraine by eight the next morning. Mid-season, our factory can process up to 200 tonnes of fish a day, of which 120-160 tonnes are frozen. Baltic herring and sprats are used to make fillets and carcass according to the client’s wishes.

It’s also worth knowing that even where large amounts are concerned, every fish can be matched to the fisherman who caught it. Our MSC certificate ensures a transparent work and quality chain in our factory, thanks to which we always know who caught the fish in e.g. our clients’ conserves and when they caught them.