The fish is placed in trays that are piled up inside a trolley, which in turn is placed into automatic stainless steel cookers. The fish is processed with saturated steam, and is cooled in the cooker with clean disinfected water. The cooking process is made gradually at low temperature and in vacuum in order to keep the sensorial properties and avoid oxidation of the fish fats.

This process maintains most of the natural nutrients inside the fish muscles, it is a great advantage over the use of conventional cookers.

Once the cooling stage is over, the fish is put in low temperature and high moisture rooms, to preserve its sensorial and nutrimental properties until they are packaged.