Production

The process of fish producing  involves several stages until  fish reaches the market and the consumer’s plate. The key stages are:

Fishes are introduced into the cages at the size of 2-grams and remain there for 18-24 months until they reach the marketable size of 420-450 grams. During their stay in the cages they will undergo various tasks, such as vaccination, sorting, dilutions etc. For their rearing, high quality fish feeds are used, suitable for the type of fish, that are provided by large fish feed producers of Greece and Europe. All fish feeds contain fishmeal, fish oil and cereal meal and are certified for the absence of dioxins and genetically modified raw materials, among others.

Once the fish stock has met the marketable size it’s time for harvesting. The process involves capturing them in cage, fish kill and transporting them to the packing station. The killing process is done using ice-slurry to ensure maximum quality. The fish transfer to the packing station is done under continuous cooling conditions.

Fishes are checked for their organoleptic characteristics on arrival at the packing plant according to the Forkys’ quality standards and, if all the criteria are met, they enter the packing line, where they are packed in containers of expanded polystyrene (EPS) filled with ice and are shipped, through associate carriers, to all our partners around the world.