The term fish refers to fish that are used as food. These fish can be caught in the water – oceans, seas, rivers, lakes – but they can also be raised using aquaculture techniques. We can group them into:
White fish
Blue fish
Flat fish
Tuna
Sparids
Salmonids
Pelagic fish
Demersal fish
we differentiate fish into two categories, depending on whether the fish is whole or fillets, loins and slices.
![Your image](/media/jub/images/default/blanqueantes.jpg)
![Your image](/media/jub/images/default/pescados2.jpg)
Range of functional additives for cephalopods
Classified by Fishery Products
![Moisturizers and texturizers](/media/jub/images/default/hidratantes.png)
Moisturizers and texturizers
T-SEA (series)
Without phosphates
Without phosphates
T-SEA (series)
![Glazing agents for frozen products](/media/jub/images/default/glaseantes-1.png)
Glazing agents for frozen products
GLASS 5
Basic range
GLASS 10
Intermediate range
![Whitening agents](/media/jub/images/default/glaseantes-1.png)
Whitening agents
T-40
(without skin) For products with excess yellowing
![Antifoaming agents](/media/jub/images/default/antiespumantes.png)
Antifoaming agents
ANTISKUM F20 ALIM
![Your image](/media/jub/images/default/redondas-reestructurados.png)
Binders
BINTECH (series)
![Your image](/media/jub/images/default/pescado.png)