OUR STATE-OF-THE-ART FACILITY.
We’ve also invested in state-of-the-art equipment over the years to give you the best fish we can, while helping us to stay efficient. This includes things like a computer-controlled fillet machine, an ozone system to keep our plant clean, and a water chiller to make sure all of the water flowing through our facility is ice cold.
By keeping our plant cold and using ozone to kill bacteria, we offer our customers something they can never get enough of: shelf life. Sure, you can get longer shelf life by using preservatives and chemicals. But we do it the old-fashioned way and the only way we know how: keep the fish cold and the plant clean.
But don’t take our word for it. Ask the Safety Quality Food (SQF) Institute how we became the first and only fillet, scallop, and mussel processor in the state to earn its certification. Or better yet, come visit our plant and take a deep breath – all you’ll smell is crisp, fresh air.