Inside our supply chain.
From the processing floor to export-ready cartons — a candid look at the products, packaging and quality checks behind every Mariscos shipment.
Peeled shrimp on the IQF freezer belt — hand-sorted before packing.
Artisanal fishermen at dawn — where our supply chain begins.
Fresh whole tilapia lined up post-grading.
Hand-stretched nobashi shrimp, tray-packed for HoReCa.
Panko-breaded butterfly shrimp — foodservice ready.
JBT fish — graded and processed for export-ready orders.
Individually wrapped rock lobster, export-ready.
Ebi tempura shrimp — vacuum-sealed, foodservice ready.
IQF whole octopus, bagged and tray-stacked for cold chain.
Premium whole cuttlefish, individually vacuum-sealed.
IQF squid, size 3/5 — clean, uniform tubes.
Whole cuttlefish, size 15/20 — bulk pack.
Frozen Norway Atlantic salmon heads — bulk pack for wholesale.
Salmon belly and trim — value cuts for processors.
Skin-off vacuum-packed barramundi fillets in master carton.
Graded basa fillets on the processing line.
IQF basa fillets ready for cold-chain dispatch.
Our UK trading roots — Grimsby's historic fishing docks.
Fresh sea bass and bream arranged on ice at a premium retail counter.
Whole octopus, sea bass, grouper and red mullet displayed on ice.
Vacuum-packed tilapia and salmon fillets in a modern supermarket case.
IQF and packed shrimp varieties ready for retail shelves.
Whole octopus, salmon steaks and fresh fish on a retail ice bed.