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Type of fish to be processed

Type of product

Head off Yes No
Tail off Yes No
Vacuum evisceration Yes No
Filleting - flaps Yes No
Filleting - single fillets Yes No
Skin off Yes No
Piece cut (steaks or medallions) Yes No
Fresh fish Yes No
Frozen fish Yes No
Graded fish Yes No
Unsorted fish Yes No

Processing Requirements

Number of fish per kilo

Length of the whole fish (from head to tail) in cm (A=1)

Height of the fish from back to belly when lying in pockets (D=2)

Electricity requirements

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