In terms of consumer protection and freshness the oceanloop technology will set new benchmarks. The fish is only taken from the production on demand, professionally anesthetized and cooled down in less than an hour to a temperature around 0°. Packed in ice, the fish reaches the customer with one-of-a-kind freshness. In doing so, the market value, the product safety and the shelf life at the customer is increased considerably.
Also the induced enrichment of toxins, such as saxi- and ciguatoxins, in marine organisms within food chains, which is developing into a growing problem in many parts of the world, can be safely eliminated. Similarly, the assimilation of environmental poisons, such as heavy metals or dioxins, which lead to problems in natural fish production, as well as open aquaculture systems, can be safely eliminated by the traceability of all operating supplies.