Our priority at GRUPO IBERCONSA
is natural products sourced from the wild.
Our star products
IBERCONSA is a leader in the fishing, processing and distribution of frozen seafood products, and meets the highest demands in distributing and marketing them. Our star products are frozen hake (Merluccius capensis / paradoxus and Merluccius hubbsi) and Argentine shrimp (Pleoticus muelleri), and we are also a leading player in other species such as squid (Illex argentinus), Patagonian squid (Loligo gahi) and South African squid (Loligo reynaudii).
Cape hake (Capensis and Paradoxus): Caught by trawls off the coast of Namibia and South Africa and filleted and frozen on board in modern factory vessels. The fresh fleet carries fresh hake to our factory in Walvis Bay, where this delicate fish is filleted and divided by hand. Hake caught in South Africa has MSC sustainability certification, while our Namibian hake is in the process of being certified.
Argentine hake (Hubbsi): Caught with trawl nets off the southern coast of Argentina and filleted and frozen without delay on board our modern factory vessels.
Argentine red shrimp
Argentine red shrimp (Pleoticus muelleri): Caught in the cold waters off Argentina’s Patagonian coast using trawls attached to booms. Comprising modern outrigger trawlers, the offshore fleet freezes the catch directly on board, while shrimp caught by the coastal fleet is processed a few hours after capture at our factory located to the south of the Valdés Peninsula.
Patagonian squid (Loligo gahi): Caught with jigs off Argentina’s southern Patagonian coast and ultra-frozen on board without any type of handling. Commonly known as baby squid due to its size, Patagonian squid offers superior texture and flavour to other squid and is ideal for grilling whole or frying sliced.
South African squid (Loligo reynaudii): Caught with jigs off the South African coast, this large squid is noted for its delicate flavour and firm texture. Known as ”chocolate” owing to the colour of its skin, it is ideal for stewing or cooking in its ink.
European squid (Loligo vulgaris): Caught in the central-eastern sector of the Atlantic. It has a long, narrow, cylindrical mantle, which can reach up to 50 cm in length. Voluminous head. Broad fins, no longer than 60% of the length of the mantle. Tentacular club with very large suckers in the central rows. Inner dorsal shell (feather) not calcified, very narrow and transparent.
Argentine shortfin squid
Argentine shortfin squid (Illex argentinus): Captured off the southern coast of Argentina by freezer jiggers that use powerful spotlights to attract the squid to the surface and catch them in fishing gear comprising pots containing a fluorescent lure with multiple hooks. The squid are caught one by one and hoisted alive and intact to the deck. The ultra freezing process employed by freezer vessels maintains their freshness and natural qualities, guaranteeing a high-quality product. Argentine shortfin squid is used for squid rings and deep-fried squid rings.
Pacific giant squid (Dosidicus gigas): Caught with hooks in the Pacific Ocean. They are large squid that can reach up to 4 m in length. They have a large, tough, thick-walled mantle and long arms with 100-200 tiny suckers with teeth on each and fast tentacles. Like other cephalopods, they are equipped with chromatophores and are able to change colour and emit flashes of light to communicate. Maximum published weight: 65 kg.
Octopus (Octopus vulgaris): Fished both in the Atlantic and Pacific Oceans with trawling nets, it is a marine cephalopod with an oval body, without a trace of an inner shell and with 8 arms provided with 2 rows of suckers. In the center of the arms is the mouth, armed with strong jaws, shaped like a parrot’s beak. It can measure up to 1.3 m. It can weigh up to 10 kg.
Cape monkfish (Lophius vomerinus) and Chinese monkfish (Lophius litulon): Caught with trawls off the South African coast and processed by hand on the boat itself, with skinless tails then being ultra-frozen. The format is perfect for slicing or for cooking whole. A deepwater fish, monkfish is noted for its firm white flesh and delicate flavour.
Pacific white clam: Delicate and sweet in flavour, this beautiful clam is cultivated in Vietnam. It is harvested with hand rakes, using traditional, sustainable, shellfishing methods, rather than with machines or dredges, thus protecting the environment and the seabed. A meaty clam, it is ideal for steaming and serving with pasta or in rice dishes.
Surimi sticks: NÓS sticks are made with high quality, 100% Alaskan pollock surimi. The loins of this delicate white fish, which is low in fat and a close relative of cod, are a healthy source of protein. Gluten-free and ready to eat, our sticks are perfect for tapas, prawn cocktails and salads, as part of a healthy and balanced diet.
We also market, in smaller quantities, monkfish tails, kingklip, skate wings, forkbeard and butterfish, as our own products.
We market different species such as scallops, brown crab, cod fillets and mussels.