Preserving the quality of seafood products relies on rigorous temperature control, from capture to final distribution in Europe. Two main modes of transport are used: air and sea, each equipped with advanced refrigeration technologies guaranteeing a constant temperature between 0 and 4°C.
Refrigerated air containers and reefers are equipped with real-time monitoring systems, enabling precise tracking of storage conditions. Strict sanitary controls are carried out at every stage, with full traceability ensured by high-performance IT systems.
European regulations, in particular Regulation (EC) no. 853/2004, impose very strict hygiene standards. These regulatory constraints are designed to ensure that the end consumer receives a high-quality product, freshly caught and perfectly preserved, from the fishing grounds to European points of sale.
