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.

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Range of functional additives for cephalopods

Classified by Fishery Products

Moisturizers and texturizers
Moisturizers and texturizers

T-SEA (series)

Without phosphates


Without phosphates

T-SEA (series)

Glazing agents for frozen products
Glazing agents for frozen products

GLASS 5

Basic range


GLASS 10

Intermediate range

Whitening agents
Whitening agents

T-40

(without skin) For products with excess yellowing

Antifoaming agents
Antifoaming agents

ANTISKUM F20 ALIM

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Binders

BINTECH (series)

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Preservatives for whole Fish