Quality
Received on ice, graded by size, washed in chilled seawater, frozen to the core. Seven HACCP critical points monitored continuously and logged for every lot.
Quality
Sensory check on the quay: eye, gills, smell, firmness. Any non-conforming lot is refused before it is weighed.
Machine grading, then a piece-by-piece visual check for prime species.
Filtered chilled seawater, continuously renewed and held below 4 °C.
Blast tunnel at −35 °C. Core temperature of −18 °C reached in under four hours.
Chambers at −21 °C with continuous recording and alarm. Capacity 1,200 tonnes.
Pre-cooled reefer container, temperature log attached to the bill of lading.
Quality
Our authorisations are verifiable: every reference below appears on the health certificates travelling with your shipments.
EU
Approval number permitting direct export to all 27 EU member states. Audited annually by ONISPA under DG SANTE supervision.
HACCP
Full HACCP plan covering reception, grading, freezing, storage and dispatch, with seven critical control points monitored continuously.
ISO 22000
Food safety management system, certified across the whole Nouadhibou site including cold stores and the contracted fleet.
IUU
Every EU-bound shipment travels with a catch certificate validated by the Mauritanian authority, as required by Regulation (EC) 1005/2008.
HALAL
Processing and packing conform to Halal requirements, as required by our Gulf and South-East Asian customers.
Histamine, heavy metals, listeria and total plate count are analysed by an accredited laboratory each season, and on request for a given lot.
