Maturing Agents

We have a long history and proven track record with enzymatic curing agents.  In 1978 we received a research award and our R&D department continuously investigates new curing methods.

Salmon is commonly cured using method of dry salting. Specifically for this method we have developed product which combines functionality of salt and seasoning tailored to salmon.

Traditionally herring curing takes weeks. With our products this can be reduced to a couple of days.

Injection products are solved in water and injected directly into the fish. This ensures a better quality product and is easy to use.