Our Full Service

Global Network

Our global network of distribution partners is distributed across many regions.

We send raw seafood by air and frozen seafood by sea to North America, Europe (Spain, France, Italy, Germany, UK), Japan, Korea, and Southeast Asia.

Contact us if you would like to partner with us.

Certification

Our preparation and packaging processes have been HACCP certified. Hazard Analysis and Critical Control Points is a systematic preventive approach to food safety from biological, chemical, physical hazards and radiological hazards in production processes that can cause the finished product to be unsafe, including design measures to reduce these risks to a safe level.

Another important guarantee is Halal certification.  A Halal certified product means that the product is permissible or acceptable to consume in accordance with the Islamic law.  In order for products to receive this certification, they must be from an acceptable source such as cow or chicken and slaughtered according to these laws.

Temperature Monitoring

Temperature monitoring is critical from the time of catch to delivery. Proper shelf-life determines the spoilage and contamination factors, avoiding bacteria such as Salmonella, Listeria, Vibrio and Shigella which may result in food poisoning.

Regulatory quality and safety standard stipulate that seafood must be stored at 0°C at catch and –18°C or colder before distribution. This temperature recommendations apply from the sea to the consumer.  If the storage temperature exceeds 1°C at any stage of its distribution, the cold chain has been broken. For example, storing fish at 16°C will result in spoilage after only 1 day, at 5°C spoilage occurs in 3 days and at 0°C spoilage occurs at 10 days. Adequate temperature monitoring is essential to ensuring a good quality of seafood during distribution.

We carefully handle and maintain the temperature during the whole process to ensure your satisfaction.

Professional Staff

Our dedicated staff is well trained and experienced to process seafood according to the national and international health food standards.

Strict guidelines and regulations are rigorously enforced to ensure maximum health safety:

1. Washing – fresh seafood products are checked and washed carefully in a clean and hygienic room to remove dirt and prevent bacterial growth.
2. Cutting – our professional staff carefully perform the cutting process to produce the best cut shape consistent in size and proportion.
3. Weighing – finished products are weighed accordingly, with quality control and accurate measurement to maintain size and proportion before being packaged.
4. Storage – all packaged products are systematically labeled and sorted according to the product type and categories, ready for storage before shipment.

Logistics

One of, if not the most important factor in the seafood industry.

We deliver fresh, quality seafood in reliable time.

Our packaging differs according to the product and customer’s request:

• IQF (Individually Quick Frozen)
• Packaging retailed pack vacuumed packed in a custom boxes
• Individually Vacuumed at client’s request
• Private pack and bulk pack
• BQF (Bulk Quick Frozen), 10 kg/ctn or interleaved Block (at client’s request)
• Bulk Package, 10 kg or 20-25 kg/ctn or bag
• IWP (Individually Wrapped Portion)

Shop Now to find your packaging details.

Warehouses

Our clean and hygienic warehouses, which are distributed across several locations, also serve as professional seafood processing plant, designed with specific requirements to preserve their flavor and quality.

Fish and other seafood are closely monitored in the storage room for protection prior to delivery. They are kept clean and safe with suitable temperature to maintain their quality, taste, and maximum storage life span.