Quality you can trace back to the water.
At NETUNO, quality isn’t a checkpoint at the end of the line — it’s a commitment engineered into every stage of our supply chain. From the vessel or farm to your dock door, here is exactly how we work.
Years of sourcing expertise
Pounds delivered annually
Maintained throughout the cold chain
Continents served
Consistency is not an accident
Nearly three decades in this industry have taught us one thing: quality without consistency is just luck. That’s why we work hand in hand with our sourcing partners — whether a fisherman on the South Atlantic or a farm in the Amazon — to make sure that regardless of species, origin, or season, every product that carries the NETUNO name meets the same exacting standard.
This page walks you through how we make that happen.
Three non-negotiable critical control points
Before we walk through our full process, it helps to understand the three stages where we apply our most rigorous controls. These are not guidelines — they are mandatory checkpoints where a failure results in immediate rejection or halt of production.
Parasite control at receiving
Every incoming lot undergoes a full organoleptic inspection — including a mandatory parasite check — before it enters our facility. Any detection results in immediate rejection of the entire lot. No exceptions, no negotiations.
Final product temperature — IQF freezing
Every product must reach a minimum core temperature of -18°C inside the IQF unit before it exits. Temperature is verified and logged before the product proceeds. It doesn’t move until it does.
100% metal detection
Every single packaged unit — without exception — passes through a calibrated, verified metal detector before it is cleared for storage and shipment. Results are logged on every production run.
From source to shipment — step by step
Whether we are receiving farmed Mediterranean fish, wild-caught squid from the South Atlantic, or freshwater species from Brazil, every product follows a documented, HACCP-compliant process. Here is the full sequence.
Vehicle & vessel inspection
Before a single box is unloaded, the delivery vehicle or vessel is inspected for cleanliness. Results are documented and kept on file as part of the lot record.
Organoleptic inspection & parasite control
Gill inspection, flesh texture, color, internal temperature, and a mandatory parasite check are performed by our QC team on every lot at the point of receipt.
Grading, descaling & processing
Product is graded by size and weight using automated equipment. Descaling, cutting — fillet or gutted — and bone checks follow, all per customer specification. Yield and processing efficiency are calculated and recorded.
IQF freezing to -18°C minimum
Product is individually quick frozen to a verified core temperature of -18°C. Glazing and a 5-minute shock freezing process follow to lock in freshness and protect product integrity during transit.
Post-freeze QC & packaging
Temperature, weight, and organoleptic checks are performed every hour throughout packaging. An independent QC/QA recheck is completed before the product is cleared for the final stage.
100% metal detection & clearance
Every packaged unit passes through a verified, logged metal detector individually. Only once cleared does the product enter frozen storage and become eligible for shipment.
Temperature-controlled from the first freeze to your door
A great product can be ruined by a broken cold chain. We maintain -18°C from the point of freezing — whether that’s on a fishing vessel or inside a processing facility — all the way through to delivery. Every step is monitored and documented.