Pelagos Net Farma
Pelagos salt their catch freshly on a daily basis. The anchovies are cleaned by hand and seasoned with marine salt. The superior taste of the product is due to an optimal ratio of light salt content, pressure and controlled maturing temperature. A longer maturing period and a lower temperature ensure premium product quality.
The maturing process is supervised for a period of 4-6 months. After maturing, anchovies are filleted by hand. Pelagos relies on a light salt content to preserve the delicate anchovy flavor.
PELAGOS NET FARMA
The anchovy processing plant has a capacity of 1000 tons. Small pelagic fish caught either by the own fleet of Pelagos Net Farm or cooperation ships is transported in boats directly to the plant where it is being salted, marinated, filleted and frozen with high quality IQF systems.