The interest of high pressure to improve the preservation of fish and to control the risk of Anisakis

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The objective of this programme, approved by the AQUIMER Pole of Competitivity on 4 February 2008, is to study and define a high pressure fish processing method which  preserves the freshness of the fish (and even improves the consume-by date of raw, vacuum-packed fish) and, at the same time, guarantees the destruction of Anisakis (without the need to resort to sanitary freezing).


16 rue du Commandant Charcot
62200 Boulogne-sur-Mer F

Tel : 00 333 21 10 78 98

Fax : +33 3 21 30 33 22



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