KALI / UGLJAN

Omega 3


THE FISHING ASSOCIATION / 2008

The primary occupation of the “Omega 3” Fishing Association is fishing for small pelagic fishes (sardines and anchovies).

Products

The primary occupation of the “Omega 3” Fishing Association is fishing for small pelagic fishes (sardines and anchovies)

IQF frozen sardine whole packaging cardboard box 15 kg
IQF frozen sardine without head packaging cardboard box 10 kg
IQF frozen sardine fillet packaging cardboard box 10 kg
IQF frozen anchovies packaging cardboard box 10 kg
IQF frozen mackerel packaging cardboard box 15 kg
frozen horse mackerel packaging cardboard box 15 kg
Fresh sardines packaging EPS styrofoam 6 kg
Fresh anchovies packaging EPS styrofoam 6 kg

About us


The “Omega 3” Fishing Association was established in 2008 in the town of Kali on the Island of Ugljan. Kali is a home of the most famous fishermen on the Adriatic who proved their maritime talents even in international waters.


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Members


The primary occupation of the “Omega 3” Fishing Association is fishing for small pelagic fishes (sardines and anchovies). The catches of the fishermen members of the “Omega 3” Fishing Association has a significant share in total Croatian catches, and especially with purse seine nets, where they participate with over 20% of the total national catch of small pelagic fishes. It gathers 16 associates and owns a fleet of 21 vessels (21 purse seine vessels).


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Production


In June 2012, in the Šopot industrial zone, a new facility, equipped with the newest IQF (individually quick frozen) technology with a capacity of 5 tons per hour, started with work. This way, the product is frozen individually, achieving a temperature of -18 degrees along the bone.


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Certification of operating processes:

  • ISO certificate 9001:2008 (Quality control system) – the most widespread international norm that sets requirements for the establishment and maintenance of the quality control system.

  • ISO certificate 22000:2005 (System for managing the safety of food) – sets requirements for the establishment and maintenance of a complete and efficient system for managing the safety of food.

  • HACCP (Hazard Analysis Critical Control Points – Analyzes dangers and critical control points) – represents an integrated system of the control of the safety of food in all process phases, from its production to its distribution. It is established on a preventive approach, contributing to a reduction in a health risk for the population.