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New : vacuum packed range
Spring-water trout
Fish filleter
Aker Seafoods France has two conditioning factories where more than 300 people work daily.
Filleting is organized in completely automated chambers where the fillets, once skinned and boned, leave the preparation area in different forms – from the most simple to the more elaborate forms.
At Aker Seafoods we offer you numerous propositions: portions of constant weight, tail fillets, kebabs, steaks, escalopes, paupiettes, strips and the latest introductions into the range: tartare, carpaccio, sushi prepared in a so called “high risk” chamber that has been conceived for the preparation of products designed to be eaten raw.
