Fish processing
Fresh fish is delicious but due to the specific nature of the product it does not have a long shelf life. That’s why cooking techniques have been developed to ensure that fish arrives on the table as healthy, safe and delicious as possible.
Pickling is one of the oldest but also simplest techniques to preserve fish. Our FISHFIT and FRESHFIT ranges ensure optimum preservation in order to supply your customer with the safest and most flavoursome product possible. We can adapt that flavour completely to your taste with our SPICEFIT herb mixes.
Requirements for convenience and quality
In addition to pickling, more and more frozen fish and shellfish dishes are appearing on the market,
such as a classic fish gratin with spinach or tomato sauce. A few minutes in the oven or microwave oven and the dish is ready. In addition to this increased convenience, the dish must still look attractive after preparation and most of all, it must taste nice.
The salty and delicate flavour of fish is often accentuated by the addition of a little extra salt. With our SALT BOOSTER and our CULIFLOW, this can be reduced to 40% of the normal dosage, retaining and even improving the natural flavour.
For shellfish and shellfish-derived products such as surimi and prawn or fish salads, Food Ingredients Technologies has the ingredients to guarantee you the perfect flavour, colour and microbiological product stability.