Morocco — Agadir & Dakhla
Sardine, mackerel, octopus and cuttlefish. Modern landing infrastructure and same-day freezing at the port make this our most consistent origin.
Origin
Sourcing along the West African Atlantic
From Agadir to Walvis Bay we buy from industrial trawlers, artisanal pirogue fleets and shore-based cooperatives — always through people we employ ourselves.
Our buying regions
Mauritania — Nouadhibou
Our oldest office. Octopus and cephalopods from the Banc d'Arguin shelf, graded and blast-frozen within six hours of landing.
Senegal — Dakar & Saint-Louis
Deep-water rose prawn, sole and grouper, largely from artisanal pirogue fleets working under our ice-and-box programme.
Namibia — Walvis Bay
Cape hake from quota-managed partner trawlers, frozen at sea and shipped in reefer containers direct to Santa Cruz de Tenerife.
From quay to container
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Selection on the quay
Our buyer inspects the landing, rejects what does not meet spec and fixes the price before the catch leaves the dock.
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Grading and washing
Product is washed in chilled seawater, graded by size and weighed into freezing trays at the partner facility.
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Blast freezing
Core temperature is taken to −18 °C or below in under four hours, with tunnel charts kept per batch.
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Packing and lotting
Master cartons are labelled with species, size, catch date, vessel and lot code — the code that follows the box to Spain.
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Reefer shipment
Containers are loaded at −21 °C with a data logger inside, sailing to Santa Cruz de Tenerife or Las Palmas.
Working with artisanal fleets
Around a third of our volume comes from small pirogue fleets. We supply insulated boxes and flake ice at cost, pay on landing rather than on resale, and buy the whole trip rather than cherry-picking the best fish. It costs more per kilo and it is the reason our Senegalese sole grades consistently.
Let's talk about your next container
Send us your species, formats and volumes. Our sales desk in Santa Cruz de Tenerife answers within one working day.