ABOUT US
ABOUT US
The company was created by a pioneer in southern Argentine, a man who dedicated his life to artisanal and industrial fishing, who validated his effort and forged his dreams in a plant that opened its doors in 2012, to bring closer to the world everything that the Sea has to offer, respecting and maintaining the balance that this ecosystem deserves.
This is an Industrial Establishment dedicated to the processing and commercialization of seafood products with a total area of 5,000 m2, a cold room for storage of 250 tn. and a daily production of 30tn.
Fish captures are done in the South Atlantic Sea, fishing zone FAO 41, which stands out for the quality and diversity of its species.
Qualifications according to the requirements of international markets, ASIA, European Union, South America, among other destinations.
HACCP system carried out by the team of the Quality Control department, which designs, implements and audits each step of the processing, with an emphasis on the hygienic sanitary conditions of the plant.
Fish captures are done in the South Atlantic Sea, fishing zone FAO 41, which stands out for the quality and diversity of its species.
Qualifications according to the requirements of international markets, ASIA, European Union, South America, among other destinations.
HACCP system carried out by the team of the Quality Control department, which designs, implements and audits each step of the processing, with an emphasis on the hygienic sanitary conditions of the plant.
OUR PROCESSING PLANT
useful facts
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OPERATORS
M 2
PLANT AREA
T N
COLD CHAMBER FOR
T N
daily production
CERTIFICATIONS
WE HAVE THE FOLLOWING CERTIFICATIONS ACCORDING TO THE REQUIREMENTS OF THE EUROPEAN UNION, THE UNITED STATES, SOUTH AMERICA AND ASIA.
HACCP 2012
HACCP system carried out by the team of the Quality Control department, which designs, implements and audits each step of the processing, with an emphasis on the hygienic sanitary conditions of the plant.
POES y BPM 2012
The implementation of SSOP (Sanitation Standard Operating Procedures) are the efficient way to carry out a hygiene program in an establishment, and together with Good Manufacturing Practices (GMP), they establish the fundamental bases to ensure the safety of the food that is produced.