ABOUT EKKO FISK A/S
Ekko Fisk A/S is a well-reputed company with years of experience in the fish-processing industry.
The company, which was established in 1978, moved to new reconditioned production premises at Bådebrogade 2 in 2017. Their main activity is manual filleting of salmon, without injection or use of additives during production. After filleting, the fillets are vacuum-packed and frozen. In addition to salmon filleting, we also produce portions of fish and fishery products.
We produce bags/crates/bulks to wholesalers as well as private label products to retailers.
Ekko Fisk A/S has obtained HACCP certification as well as IFS/MSC and Kosher for Passover certification.
PRODUCTS
- Atlantic Salmon - Salmo salar
- Whole salmon with head, fillet trims A-E, steaks, portions, bits & pieces
- Greenland Halibut - Reinhardtius hippoglossoides
- Whole Greenland halibut with/without head, fillets with/without skin, steaks, portions
- Halibut - Hippoglossus hippoglossus
- Whole halibut with head, portions/chunks with skin
- Pollock - Pollachius pollachius
- Whole pollack without head, fillets with/without skin, portions with/without skin
- Cod - Gadus morhua
- Whole cod without head, fillets with/without skin
QUALITY
Ekko Fisk A/S has an approved HACCP-based self-control programme. HACCP is an internationally recognised systematic method for how to establish a safe hygiene control system. The HACCP system ensures and documents food safety of high quality all the way from the choice of raw materials to purchasing, processing and production.
At Ekko Fisk A/S, all our products are controlled manually by our skilled and experienced employees before they are packed and frozen.
In addition to being certified in accordance with HACCP, we have also obtained IFS/MSC and Kosher for Passover certification.
HACCP
HACCP is an internationally recognised systematic method for the detection of food safety risks that must be taken into consideration during day-to-day operation.
Our self-control programmes are based on HACCP, the basic element of certified quality systems within food safety.
HACCP is short for Hazard Analysis and Critical Control Points and often described as an analysis of potential risks in production that cause the food to become dangerous to ingest.
Critical Control Points are particular places/areas in production with additional management or control in order to keep risks down to an acceptable level.
GMP
Good Manufacturing Practice (GMP) entails procedures that ensure a good manufacturing process from start to finish.
IFS
Ekko Fisk A/S is certified in accordance with IFS, a standard which all the major retail chains in Germany, France and Italy accede to. Over and above the requirements for HACCP, IFS also makes detailed demands for company lay-out, hygiene rules and staff training, all of which is controlled by means of regular inspections.
