FAQ

Every consumer is legally entitled to know what kind of product they are buying and how this product can be stored correctly. Manufacturers are obliged to make this information available. In accordance with EU Regulations, fish product labels have to contain information on the type of fish, method of fishing, area of origin of the fish. If this information is not available on product labels, we advise our clients not to buy the respective product.

Yes, sterilized fish products are suitable for children and contribute to their proper and balanced diet. It is important for us to teach our children to have a varied diet and to consume fish because of its nutritional value. Sterilized fish products are a good alternative to fresh fish – they are ready to be consumed directly or to be used as ingredients in a variety of dishes and salads, which we should include in our children’s menu.

The fish we work with comes mostly from wild fisheries:

Scomber Scombrus – The mackerel Scomber Scombrus is a kind of sea fish from the perch family. It is common in the Atlantic Ocean and the seas connected with it – the Baltian, the Mediterranean, etc.
Scomber Japonicus – The Atlantic-Mediterranean mackerel is from the Scombridae family.
Scomber Colias – a kind of Actinopterygii from the Scombridae family. It is common in the Atlantic Ocean, the Mediterranean and the Black Sea.
Clupea Harengus – The Atlantic herring is from the Clupeidae family. It is one of the most common kinds of fish in the world.
Sprattus Sprattus – or more popular as sprat (Sprattus sprattus), is a kind of sea fish from the Clupeidae family, common in Europe (the Baltic, the North and the Black Sea). Its sub-kind, common in Bulgaria, is the Black Sea sprat, also called just sprat.
Thunnus Albacares – the yellow-fin tuna is a kind of Perciforme from the Scombridae family, which lives in the pelagic waters of the tropical and sub-tropical oceans around the world.
Sardina Pilchardus – a kind of Actinopterygii from the Clupeidae family. It is common in the Mediterranean Sea and the Atlantic Ocean, as well as in the Black Sea, though in smaller quantities. Sardines, like the other kinds of fish, are extremely rich in nutrients. It is the sardines that are some of the richest sources of nutrients and vitamin B12. There are also many invaluable amino acids in sardines; amino acids like aspartic amino acid, glutamic amino acids, leucine, lysine, methionine, valine, threonine. High in folic acid, vitamin E and biotin.

The raw ingredients we use in the manufacture of the products are only from approved and licensed suppliers.

Sterilized fish is a very good alternative to fresh fish because the process of sterilization does not change its nutritional properties. Fish is healthy food which:

• Is low in saturated fats;
• Is high in protein and omega 3 fatty acids. Omega 3 fatty acids contribute to reducing the risk of disturbed heart rhythm and blockage of the arteries, and have a beneficial effect by reducing the levels of harmful fats;
• Contributes to maintaining the immune defence and is an excellent source of easily absorbed iron thus reducing the risk of anaemias;
• Contains in its meat a large quantity of phosphorus which is vital to the brain and the bone system of man;
• Is high in iodine, copper and manganese, needed for the normal metabolism;
• Makes the organism healthy, energetic and agile, when delicious and varied dishes made with fish and seafood are included in the diet on a regular basis.

Specialists advise that fish should be consumed 1-2 times a week.

The beneficial properties of fish are due mainly to the minerals it contains: phosphorus, sulphur, zinc, manganese, potassium, sodium, and omega 3 fatty acids.

No, sterilized fish products do not contain any preservatives. This is because the process of sterilization does not require the use of preservatives in the products.

The long shelf life is achieved through the method of sterilization and not using preservatives.

This method allows products to be stored for a long time without spoiling, and the very process of sterilization is carried out at a temperature of 121°С. At such a high temperature, to which the fish is exposed, all microorganisms and their spores which cause the spoiling of the fish are eliminated.

Yes, sterilized fish products retain their healthy nutrients. The used ingredients are either raw or blanched, and they are “cooked” in the tin itself. Thus most of the nutrients of the raw ingredients, as well as the aromatic substances and juiciness of the meat, etc., are preserved. The final products are with an unchangeable quality, long shelf life and unparalleled taste, ready to be consumed at any time, in any place.