Fish additives are products designed to preserve and improve the quality of both white fish (hake, cod, monkfish, etc.) and blue fish (tuna, salmon, horse mackerel, etc.). They help maintain their appearance (colour, shine), optimise their sensory profile (flavour, texture, aroma), prolong their shelf life and improve water retention, among others.
Moisture loss:
During the storage, handling and distribution process, fish suffers a loss of moisture that affects the texture, flavour and overall quality of the product. With our moisture retainers, this loss is minimised, preserving the freshness and juiciness of the product.
Useful life:
From the moment fish is removed from its natural habitat, a deterioration process begins that reduces its shelf life and limits its commercialization. Our preservatives and antioxidants extend shelf life, ensuring that it reaches the consumer in perfect condition.
Color variation:
Due to oxidation, fish can change its appearance, turning into a commercially unattractive color. Our antioxidants prevent color variation, maintaining a fresh and natural appearance.
Frostbite:
During frozen storage, fish can suffer from freezer burn if not properly protected. By applying our glazes, freezer burn can be avoided.
Texture issues:
Texture problems in fish can be due to factors such as the species, the method of capture or its degree of freshness. Our moisture retainers help improve the texture of the fish to make it attractive to the consumer.
Others:
Challenges that seafood manufacturers may have and that can be solved through the application of our products
We offer a wide range of additives for fish (whole, fillet, loin, slice), designed to provide solutions to the different challenges that the product faces.
