The Fish People
Site Manager, Nick Wilson, has over 30 years’ experience in the fish industry and good relationships with suppliers in Iceland, Russia, China, Vietnam and New Zealand, the sources of a large proportion of our fish.
Technical Manager Duncan Pady has over 30 years food manufacturing experience and is a qualified BRC lead auditor with HACCP level 3 so we can provide all necessary technical expertise in house.
Factory Manager, Danny McCann’s experience in every department of the factory has gained him sound knowledge of fish production processes and planning.
Together with our loyal staff of supervisors and operatives, all qualified in Food Hygiene and HACCP, we boast a multi-disciplinary team of trained personnel dedicated to producing quality products in two main categories: IQF fillets and raw material for further manufacture.
IQF Fish Fillets
Our aim is to provide the best quality product by using only authorised, regularly audited suppliers. We’ve developed good, long-term relationships particularly in Iceland and New Zealand, emphasising ongoing product consistency. Regular communication with our suppliers gives us flexibility to offer our customers perfect products for their application.
Most of our cod, plaice and haddock are line caught, where possible, in the cold clear waters of the North East Atlantic. Processed and frozen within three days, the hand-fillets and trimmed fillets are firm, white fleshed and delicious.
A very popular product, New Zealand Hoki is caught in the cold waters of the Southern Pacific Ocean and was one of the first fisheries to be accredited as sustainable by The Marine Stewardship Council. Its flaky white flesh is usually presented in a skinless and boneless format.
We market our IQF fillets under the Ice Maid Brand and are happy to work with customers to find the exact product that suits their application.
Read more about the sustainability of our fish stocks.
Raw material for fish manufacture
Our Fish processing facility produces bespoke products for ready meal manufacture, also taking on larger food service applications where tight portion control and consistency is crucial. Graded to a tolerance of plus or minus three grams, the fish fillets, portions or blocks can be cut to desired weight and dimensions, then glazed and packed as required. Constant checking, including metal detection after final packing, ensure the highest standards of food safety and quality. Our on-site cold store gives us total control, from supply to dispatch.
Read about our bespoke fish production services.