This modern technology is based on submerging the tray of fish in water and later injecting more water at high pressures, up to 6,000 bars. To appreciate how powerful this remarkable technique is, 6,000 bars is equivalent to the pressure that would exist under 60 km of water. This intense pressure reduces harmful bacteria (Listeria, E.coli, Salmonella, etc.), decreasing them to minimal levels, which increases the products’ shelf lives. The pressure not only destroys harmful bacteria, but also kills all kinds of parasites (Anisakis, etc.).

The HPP process offers a longer shelf life and less food waste.

 The other great upside of HPPs is that these results are achieved without the need to subject the products to traditional heat treatments, or to use chemicals, preservatives or additives. Thanks to the absence of heat during the process, seafood processed using HPP maintains its natural properties, texture, flavour and nutrients throughout its shelf life.

Seafood Wok.

And, since this technology does not heat the product, it remains in the same condition as before it was packaged, such that, if it is raw fish, it remains just as fresh after HPP treatment. Thus, it has been possible to reduce bacteria, but in a totally neutral process with respect to the product’s organoleptic qualities, all while maintaining its natural vitamins and nutrients.

Boreal Artik's products include cephalopods, crustaceans, seafood mixes, cod and a wide variety of clean fish. These fresh and delicious products can be found in French, Italian and Spanish supermarkets.

About Boreal Artik

Founded in 2020 by Carlos Luna Castillo, Boreal Artik is a young company located in Laredo, a town by the Cantabrian Sea with a rich and longstanding fishing tradition. The company employs 38 people.

Boreal Artik's Pintxo of Green Pepper, Local Anchovies and Tuna was Finalist for Retail Product at the 2023 Seafood Excellence Global Awards.