Highest quality and sanitary certifications:SQF, ISO, and HACCP. Lots of Raw Materials available with MSC and ASC certification. Certified Kosher Pareve by the Maguen David Association Supply Chain transparency (internal and through Trace Register Inc.) Product liability insurance and FDA-certified packaging. We have a new vision for the category. Our partner,Ahumados Noruegos, brings 35+years of experience in the Gourmet Seafood Industry.



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SEALOCH Smoked Atlantic Salmon is certified Kosher Pareve by the prestigious Maguen David Association.

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Our Company has been certifiedby the Swiss Multinational Corporation SGS with the SQF level 3 and the ISO9001-2008 certification.
Both are highly and globally recognized certifications, regarding safe and quality control.

Hazard analysis and critical control points is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level. In this manner, HACCP is referred as the preventionof hazards rather than finished product inspection.

​The HACCP system can be used at all stages of a food chain, from food production and preparation processes including packaging, distribution, etc.

We address SQF (Safe Quality Food) management system through the HACCP method to identify and control quality threats, and addresses process controls & monitor product quality, identify deviations from control parameters and define corrections necessary to keep processes under control.

​SQF, stands for Safe Quality Foods, and is a comprehensive food safety and quality management program for the entire food supply chain.

It lays out the rules that a business must follow in order help ensure the safety and quality of their product. The business uses the applicable SQF Code to develop and implement a program that meets their needs and then contracts a third party audit company (a certification body) to verify through audits that the program as documented and implemented meets the requirements of the applicable SQF Code and will assure the production of a safe, quality product.

Both the Codes have been internationally recognized by the Global Food Safety Initiative (GFSI) as exceeding their requirements.

​Level 3 Comprehensive Food Safety and Quality Management System: Incorporates all of the Level 1 and Level 2 requirements and requires the implementation of a HACCP-based food quality plan to enhance control over the quality of the product.

Currently certified in Comprehensive Quality Management System including:

Certified HACCP Based Food Safety Plans SQF Quality Code, Edition 8.1 SQF Food Safety Code for Manufacturing, Edition 8.1

The ISO 9001: 2015 Standard is the basis of the Quality Management System-QMS. It is an international standard that focuses on all the elements of quality management that a company must have in order to have an effective system that allows it to manage and improve the quality of its products or services.

ISO 9001 is an international standard related to quality management system, applicable to any organization from all types of business sectors and activities. ISO 9001 is based on eight quality management principles (all fundamental togood business practice).

​When fully adopted, these principles can help improve your organizational performance:

-Customer focus: Organizations depends on their customers, and therefore need to shape activities around the fulfillment of market need.

-Leadership: Is needed to provide unity of purpose and direction.

-Involvement of people: Creates an environment where people become fully involved in achieving the organization’s objectives.

-Process approach: To achieve organizational objectives, resources and activities need to be managed as processes, with an understanding of how the outputs of one process affects the inputs of another.

-System approach to management: The effectiveness and efficiency of the organization depends on a systemized approach to work activities.

-Continual improvement: Adopting this as a part of everyday culture is a key objective for an organization.

-Fact based decision-making: Effective decisions are based on the logical and intuitive analysis of data and factual information.

-Mutually beneficial supplier relationships: Such relationships will enhance the ability to create value.

Quality Control Analysis

We have an internal modern laboratory that produces numerous microbiological and physical analysis, from the raw material arriving from the fish-farm, to facilities, machinery, personnel, surfaces, water, finished products, etc.

​We compare the results periodically with other certified external laboratories. The sample selection protocols are based on the Military Standard Table. No finished product can be distributed or sold without a “Release Certificate” issued by the our Laboratory Manager.

Texture & Taste

+ Cold smoking Our products are processed in an almost artisanal way that combines the old European traditions with the most advanced technology, ensuring superior texture and delicious taste.

+ No preservatives or flavors added.