To achieve our mission we boast an innovative technology that represents a veritable revolution in the food world: High Pressure Processing, or HPP.
This modern technology is based on submerging the tray of fish in water and later injecting more water at high pressures, up to 6,000 bars. To appreciate how powerful this remarkable technique is, 6,000 bars is equivalent to the pressure that would exist under 60 km of water. This intense pressure reduces harmful bacteria (Listeria, E.coli, Salmonella, etc.), decreasing them to minimal levels, which increases the products’ shelf lives. The pressure not only destroys harmful bacteria, but also kills all kinds of parasites (Anisakis, etc.)
The other great upside of HPPs is that these results are achieved without the need to subject the products to traditional heat treatments, or to use chemicals, preservatives or additives. Thanks to the absence of heat during the process, seafood processed using HPP maintains its natural properties, texture, flavour and nutrients throughout its shelf life. And, since this technology does not “reheat” the product, it remains in the same condition as before it was packaged, such that, if it is raw fish, it remains just as fresh after HPP treatment. Thus, it has been possible to reduce bacteria, but in a totally “neutral” process with respect to the product’s organoleptic qualities, all while maintaining its natural vitamins and nutrients.