Reduction in waste

With induced maturation© you can use even parts that normally would be discarded, even the stringy ones, while still getting an extremely tender fish flesh.

Reduction in time

Thanks to focused ultrasound, it is possible to reduce preparation time, from aging to cooking, and cook at much lower temperatures.

Increased food safety

Thanks to focused ultrasounds, you can drastically and significantly reduce the bacterial load, thus ensuring an improved food safety and an increased shelf life of a product.