The fish are caught directly from the sea, ensuring they are fresh at the time of capture.
After catching, the fish undergo an immediate rapid freezing process. This is essential to preserve the freshness and organoleptic qualities of the fish. Rapid freezing prevents the formation of large ice crystals, which could damage the cellular structure of the fish.
After freezing, the fish are typically properly packaged to protect them from contamination and to maintain their freshness during transportation and storage.