Do you know where the fish that arrives on your table comes from?
At ANACEF we not only work for responsible fishing, we also want you to know the whole traceability process: from the moment the fish is caught until it is served on your plate. In 2024 we launched our digital campaign to bring you this information, showing the value of the work of our fishermen and the quality of our products. And this 2025… we’re moving forward! New content, useful information and curiosities that will help you better understand what lies behind conscious and sustainable consumption. Discover with us all that the sea gives us.
Typology of the species caught
The ANACEF fleet started its operations by catching cephalopods such as octopus and squid. However, over time, it diversified its activities towards pelagic and demersal species, such as horse mackerel and Patagonian toothfish. Trawling is the most widely used fishing method in the world to catch fish that live close to the seabed (demersal), where, for example, white fish (hake, monkfish, etc.) are found. This method currently accounts for half of the world’s total catches.
Octopus
Octopus (Octopus vulgaris) is a highly prized mollusc in Spanish gastronomy. As well as being a species that can be prepared in many different ways, it provides important nutrients such as selenium, phosphorus, calcium, sodium, zinc and iodine, essential microelements in our diet.
Argentine squid
The Argentine squid (Illex argentinus) is a culinary gem that deserves your attention. Did you know that it is an excellent source of high biological value protein, just like its cousin the squid? It is also remarkably low in fat, making it a light but nutritious option. It is notable for its vitamin B3 (niacin) and vitamin B12 content, essential for maintaining energy and supporting nerve health. It contains minerals such as phosphorus, potassium and magnesium, key elements for strengthening your bones and maintaining a fit muscular system. Are you up for eating squid at your next meal?
Black squid
Have you come across the black squid in the market? This marine treasure, similar to the Argentinean squid, the black squid (Todarodes sagittatus) is a fantastic source of high biological value protein. With no carbohydrates and very little fat, it is a perfect choice if you are looking for a low-calorie food. But that’s not all: black squid is packed with essential minerals such as phosphorus, sodium and iodine, which are essential for the proper functioning of our bodies. It is also rich in vitamins B3 and B12, known for their crucial role in metabolism and nervous system health. Ready to include black squid in your recipes and enjoy its incredible benefits?
Patagonian squid
Do you know the Patagonian squid (Loligo gahi)? This delicacy, with a more delicate texture than other squid species, is a nutritional marvel. Rich in proteins of high biological value and omega-3, it also provides us with essential minerals such as selenium, phosphorus and iodine. But that’s not all, one serving of this squid gives you almost 100% of the vitamin B12 you need per day! It also contains vitamins E and niacin, perfect for your wellbeing. Are you up for trying it?
Horse mackerel
Did you know that horse mackerel (Trachurus trachurus) is one of the most popular blue fish in Spain? It is a nutritional treasure: rich in Omega-3, protein and potassium, and it has more surprises in store! Its soft flesh allows for an incredible variety of delicious recipes. Horse mackerel is a great source of iron, calcium, magnesium and iodine. In addition, it delivers vitamins D and B12, which not only help to absorb calcium, but also play a vital role in our nervous, muscular and immune systems. Do you dare to incorporate horse mackerel in your diet? Your health will thank you for it!
Hake
Have you ever wondered why Patagonian toothfish (Merluccius senegalensis and Merluccius polli) are so highly valued in Spanish gastronomy? This delicious white fish is not only famous for its taste, but also for its health benefits. With a very low fat content, it is an ideal choice for a balanced diet. But that’s not all, Patagonian toothfish is packed with omega 3 and 6, essential for our cardiovascular system. It is also a rich source of trace elements such as iodine, zinc, calcium, copper, selenium and fluoride, along with important minerals such as phosphorus. Including Patagonian toothfish in your diet is a healthy treat!
Argentine hake
Do you know the Argentine hake (Merluccius hubbsi)? This delicious fish belongs to the category of white or lean fish, with a fat content of less than 3%. It is known to be an excellent source of omega-3 fatty acids, essential for cardiovascular health. In addition to its low calorie content, Argentine hake is rich in proteins of high biological value and is loaded with minerals such as selenium, phosphorus and potassium, which are essential for the proper functioning of the body. And it stands out for its high vitamin B12 content, covering 80% of the recommended intake for young adults who do moderate physical activity. It is also a good source of vitamin B3 or niacin, which plays an important role in energy metabolism. Take advantage of all these nutritional benefits by including Argentine hake in your meals!
Main nutritional characteristics of the species
Fishing zones
Did you know that ANACEF’s fleet operates in various regions of Northwest Africa? Its fishing activities take place off the coasts of Mauritania, Senegal, Gambia and Angola, as well as in the international waters of the South West Atlantic. These areas are rich in marine biodiversity and allow for sustainable and varied fishing.
Download protocol
Do you know ANACEF’s unloading protocol? ANACEF vessels process and freeze their catches on board, without passing through a fish market, entering directly into the value chain. In this case, the catches can be unloaded and either put into a container for transport to a refrigerated warehouse or directly from the vessel to the refrigerated warehouse. Once in the cold store, they are sold to wholesalers and/or processors who introduce them into the large-scale distribution and/or HORECA channel.
Fishing gear: Trawl fishing
Trawling is the world’s most widely used mechanism for catching fish that live close to the seabed, where, for example, white-fleshed species are found.
Optimal zone and time at sea
Trawling is carried out in shallow waters, from 50 metres in the coastal zone. ANACEF’s fleet carries out fishing trips of between 2 and 4 months, depending on the fishing ground and target species.
Classification of catches
Did you know how the quality of the fish that reaches your table is ensured? After the catch, the boat staff quickly cleans and classifies the fish by size to avoid any deterioration and microbiological proliferation. The catch is then placed in a freezing tunnel at -35°C for 4 hours. This meticulous process ensures that the temperature inside the fish reaches at least -22°C, ensuring perfect freezing and preserving the freshness and quality of the product.
What is the ranking of the species caught?
During the year 2023, the organisation made large catches of different species, we have organised their numbers and this has been the result: fishing with meticulous care, preserving the quality of each species, and ready to be consumed in our homes.
Cleaning of catches
When the fish arrives at the boat, a careful process is carried out to guarantee its quality. Here are the steps:
Handling: The personnel on board deboned, gutted and deveined the fish, depending on the type of product.
Cleaning: After these procedures, the fish is washed with clean seawater or potable water. This helps to remove residues and reduce micro-organisms.
Preservation: To prevent micro-organisms from multiplying, the fish is kept at a temperature of less than 1°C.
This process ensures that the fish arrives at your table fresh and in perfect condition.
Importance of freezing catches
Have you ever wondered how the quality of frozen fish is maintained? Freezing is key, and the fleet ensures constant monitoring and maintenance of its equipment. This ensures rapid freezing that minimises the crystallisation of water in the meat, thus preserving the texture and flavour of the product. Keeping this process efficient is essential to always offer you the best from the sea.
Care of the packaging temperature
Have you ever wondered how the fish is prepared after being caught? After the 4 hours of freezing, the catches are sorted and packed in cardboard boxes with thick plastic interleafing and strapped with adhesive tape. Each box weighs between 20 and 22 kg and is carefully labelled before being stored at -22°C in the cellar. The packing process is fast and efficient, ensuring that the surface temperature of the fish does not exceed -20°C and that the boxes are moved quickly to their storage location. This guarantees that the fish reaches your table with the best quality and freshness.
Storage of sorted catches
Once the catches are frozen at -35°C for 4 h and packaged, they are stored at -22°C in the hold. At this point, loss of control of the storage temperature can lead to spoilage of the catch, so it is essential to systematically monitor the temperature in the centre of the frozen fish to check whether the freezing process has been completed properly. By controlling the storage temperature below -20 °C, it is ensured that the quality of the frozen fish is maintained as below this temperature the rate of spoilage is considerably reduced.
Process of downloading catches
Once the fishing season is over, the vessel proceeds to unload at a port on the African coast (ports of Dakar, Nouadhibou and Agadir), where the product is transferred from the vessel’s holds to containers for subsequent distribution. This procedure can be divided into two unloading stages: first unloading at origin and then unloading at destination.
Variant #1.
Discharge from origin
Once the vessel arrives at port, it is inspected by the competent authorities for fishery and sanitary conditions. The unloading of the holds is carried out with the greatest possible hygienic guarantees and following Good Handling Practices.
Variant #2.
Destination unloading
After unloading at origin in containers, the product is transported and unloaded in a refrigerator before its first sale to wholesalers. Once the containers arrive at their destination, the container is opened, the load is checked and the documentation proving the origin of the goods, the fishing area and the kg caught is checked.
What happens to the downloaded captures?
The catches that are unloaded in cold stores not only represent a fundamental step in the supply chain, but also guarantee the optimal preservation of the species for their subsequent distribution and marketing. Once stored, these catches are ready to be sold to a wide range of destinations, including retail outlets, supermarkets, wholesale distribution companies, and even specialised companies that work directly with these marine species for different purposes.
Have you ever wondered where the fish you eat comes from?
The origin of the fish that reaches your table is more important than you might think. Knowing where it comes from not only ensures you enjoy a quality product, but also promotes ocean sustainability and supports responsible fishing communities. The label is your best ally. Every time you buy fish or cephalopods, you have in your hands the possibility of discovering key information about their origin. That’s why we invite you to make a small gesture: take a few seconds to read it.
Know the nutritional value of the fish you eat
Read the label
Packaged seafood and canned seafood products usually include nutritional information on the label. Here you will find details on: calories, protein, healthy fats, minerals, vitamins, etc.
Find out the type of species
The nutritional value varies according to: oily fish, white fish and cephalopods.
The method of preparation counts
Your best solution is grilled or steamed, which preserves nutrients better.
Opt for fresh, quality fish
Fresh fish not only tastes better, but also retains its properties better.
Benefits of consuming fish and cephalopods caught by ANACEF
Our organisation guarantees the quality, sustainability and traceability of the fish and cephalopods caught by its fleet. Consuming their products not only benefits your health and fishing communities.
- Guarantee of quality catches: the organisation ensures that you are getting fresh, nutritious and delicious food on your table.
- Commitment to sustainability: it is governed by responsible fishing principles, respecting established quotas and seasons.
- Exceptional nutritional benefits: species rich in protein, omega-3, vitamins and minerals essential for your health.
- Food safety: it has full traceability, which means that you can know its origin, the method of capture and its treatment until it reaches your table.
- Support for fishing communities: By choosing products from the organisation, you are helping to improve the quality of life of those who depend on the sea.
- Versatility in the kitchen: the fleet catches a diverse range of species, perfect for preparing a wide variety of meals, ensuring flavour and nutrition in every bite.
Transformation to canned food
The transformation of fish and cephalopods into preserves is much more than an industrial process; it is an art that combines tradition, innovation and respect for the sea’s resources. This method, used for centuries, ensures that we can enjoy the flavour and nutritional benefits of these species caught by ANACEF all year round, while promoting sustainability and reducing food waste. Enjoying a good preserve is a way to connect with the sea, supporting a tradition that continues to evolve to take care of our planet and our health.
The key to choosing quality fish and cephalopods starts with reading labels.
These small details on the packaging contain vital information for you to make informed decisions, favouring sustainable fishing and ensuring food safety. What should you look for on labels?
- Species: Trade and scientific name to avoid confusion between species.
- Production method: Wild or aquaculture?
- Catch area or country of origin: This tells you where it comes from.
- Fishing method: trawling, purse seine, gillnetting…
- Date of capture or packaging: Guarantees freshness and quality.
- Form of presentation: Whole, filleted, frozen, etc.
Making the right choice is easy: Reading labels not only helps you select fresh and safe products, but also supports responsible practices in the fishing industry. The ocean and your health will thank you!