Our rapid freezing process plays a major part in overall quality control, preserving the quality of the fish for which Fish Club is known.
Having meticulously controlled the temperature of the fish throughout processing, we clean and vacuum pack our processed fish within 2 hours before transferring it to -45 degree blast freezers for rapid freezing.
Blast freezing is achieved by circulating frozen air in the freezing room. By rapidly freezing our fish products in this way, we preserve the quality that we and our fishermen have worked diligently to maintain during catching and processing.
The products are placed in our fully racked cold storage, ready for retail and delivery. We have a large capacity cold store, which is able to store up to