High-quality professionals are KAIGO's greatest asset. KAIGO has had a team of highly skilled and experienced professionals since its foundation. Determined to deliver the best quality, we have relied on scientific expertise to help us to gain a deeper understanding of food production and marketing. We use the latest generation of food production technologies to source and process seafood, preserving its natural properties and high nutritional value. 

We are freezing experts – KAIGO has an outstanding track record in producing premium quality products using shock or acoustic extra freezing. These technologies help preserve the freshness, attractiveness, nutritional value, appearance and taste of products.

• Shock Freezing is a rapid freezing process at temperatures as low as -40°C, which protects products from bacteria growth or bacterial contamination and keeps them fresh for a long time. Products that are frozen in this process practically do not form ice crystals as they do during normal freezing process. In this way, the tissue structure, valuable nutrients and original visual appearance of the products are preserved. Products frozen in this way can be stored for 6-7 months.
• Acoustic Extra Freezing (AEF) is a revolutionary breakthrough in the food industry. Freezing uses acoustic (sound) waves to turn the ice into nanocrystals during the cooling phase. As a result of the acoustic effect, the cells of the product are not damaged and the product retains its structure after defrosting, looks exactly the same as fresh, tastes the same and retains up to 97% of its nutrients. Products frozen in this way can be stored for up to 15 months.

KAIGO uses the latest technologies and automated processing lines for all stages of seafood handling and processing, ensuring constant quality control throughout the production process.  We strive for innovation and efficiency and our customers appreciate it.