HQF exclusively selects the raw material that is fished in the seas of the Faroe Islands / Iceland, from small boats that fish by line and that stop in the sea for a few hours. The fresh fish is delivered the same day to the factory which provides for salting and seasoning. The fillets are salted with important salt, pressed and seasoned to the right point. The product, both salty and soaked, never undergoes thermal changes. Each thread undergoes the high pressure treatment H.P.P. which consists in bringing the already packaged product to a pressure of 6,000 bar for a time of 5 minutes: this treatment, in addition to a cleansing action (almost totally eliminates bacterial loads), compacts the meat and eliminates the Listeria risk and deactivates Anisakis.

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