With a yearly production capacity of c. 2000 tons of seabream, seabass and meagre, COOPAM can be considered a small-medium player in the sector, although it is in Italy a player of reference. The whole chilled product is dispatched the same day of its fishing. Every morning, the fish is caught in the quantity needed and it is immediately conditioned in water and ice to lower its body temperature. Less than 20 minutes later, at processing plant, the fish is selected, tagged, packed, labelled and stored in ice. In less than 6 hours from fishing, seabreams, seabasses and meagres are ready to be delivered.
In addiction to the whole chilled fish, COOPAM processing plant is fully equipped with modern machineries for several preparations. The fish can be scaled, gutted, beheaded, filleted, sliced, prepared in ground meat or “carpaccio”.
Even if COOPAM products maintain the highest freshness for several days, a customized Modified Atmosphere packaging (MAP) can be applied to extend the shelf life of fish.