Fast speed and careful approach
The most tasty and valuable fish is fresh fish. When our supplier was launching own production facilities the main question was how to save the taste and the quality of freshly caught fish. In order to achieve it, freshly caught fish should be processed as soon as possible. Our supplier found a solution and created a high-tech factory located in two hundred meters away from the pier in the Kola Bay. It takes just a few minutes to deliver fresh fish directly from the sea. Own trawlers and strict regulation of the time of trawling guarantee the highest quality of raw materials delivered to the factory.
Coastal modern factory
2016 - the opening of a modern fish processing factory in Murmansk. The equipment of the factory consists of the best world solutions in the field of the fishing industry that allows to preserve all the natural qualities of wild fish. However, we do not only pay significant attention to the quality of products at the factory, but also to responsible consumption of catches, which allows to reduce the impact on the environment. At the factory are produced 400 tons of fillets, 30 tons of minced meat and up to 450 tons of by-products out of 1000 tons of fish per month. Moreover, such by-products as cod cheeks and tongues are the favorite delicacies of French chefs. Losses in production are about 1% of the total volume. Nevertheless, we are planning to exclude them as well in the future.
High technology
We use the latest world technologies and various packaging solutions at the factory so that you can feel the real taste of wild fish. Some of Borealis products are sent to stores being chilled in MAP-packaging that helps to seal in freshness and saves the quality and texture of products. The other part of products is preliminary frozen at the factory while the fish frozen in the sea is packed at the factory straight away. We also use an innovative superchilling technology developed in Iceland and skin-packaging developed by Italians.
Super Chilling and Skin-packaging
In order to preserve the natural taste of Arctic wild fish and all its nutrients, it is necessary to maintain the optimal temperature of the product from the moment it is caught until it reaches a supermarket. The temperature should not be too high so that to prevent any biological processes in fresh fish and reduction of storage period, and not too low in order to save the structure of the fish and its juiciness. In order to achieve it, we place fish in liquid ice made of sea water right after it is caught. At the factory, fresh fish is carefully transferred along the production lines using chilled fresh water combined with sea salt. After that, fish goes to the Super Chiller where it is cooled to -0.9 ° C. Such temperature conditions allow to slow down biochemical processes in fish tissues and suppress pathogenic microflora. For freezing, we use the technology of a single freeze. Fish is frozen just once and is defrosted right before cooking! We use skin-packing and double-vacuum packaging for frozen products. Skin-packaging is an innovation in the category! The combination of a plastic tray, high barrier film and vacuum is used to create the pack that fits around the product like a second skin. Such a type of packaging in a natural way demonstrates the quality, freshness, color and structure of the product while fixing and protecting it. Double-vacuum packaging used to be the most innovative packaging solution in the fish category before the release of Borealis with skin-packing. The inner layer of double-vacuum packaging protects products from the negative impact of light rays and ensures safety of products while the external packaging contains all the necessary information about the product.