Contact Address:
Atlantic
Seafood Company Gambia Ltd
Banjul,
St. Mary's Island
Mile 5,
Denton
Bridge, Sarro
Banjul to Serrekunda Highway
The Gambia, West Africa
Tel no: +31 (0)7 863 05 117
Fax: +31 (0)7 863
05 115
Email:
info@theatlanticseafoodcompany.com
Office Headquarters:
Network Seafood b.v.
Veerplaat 102
3313 LJ Dordrecht
The Netherlands
(Chief Executive Officer)
Tel: +31 (0)6 546 31 480
Manager Commercial Operations EMEA
Tel: +31 (0)6 487 68 226
Robin@theatlanticseafoodcompany.com
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Information:
The Atlantic Seafood Company Gambia Limited (TASC) was registered
in Banjul in 2004 by an entrepreneur based in the
Hague, in southern Holland, named Mr. Michel Huijser Beheermaatschappij.
The fisheries firm, which uses its own HACCP
compliant factory, does not operate its own trawlers
but prefers to buy its supplies of ocean fresh pelagic fish
from artisanal fishermen who operate about 550 pirogues. The
catch is then supplied to a middleman who then stores it in
a cold room before transporting it onto the company.
The firm then proceeds to prepare, process, bone fillet, IQF
blast freeze and pack its fish ready for export to Western
Europe and South Africa.
Their frozen fish distribution in Europe is handled by their
Dutch
based wholesale parent company called Network Seafood. They
supply a number of wholesalers with their fish products, from
Tropical Atlantic Sole to White Shrimp, who are resident
in the
Netherlands, Belgium, Germany and Spain.
Fish Export Supplies:
• Cuttle Fish (gutted)
• Giant Tiger Shrimp
(whole)
• Octopus
• Spiny Rock
Lobster (whole or tails)
• Tropical Atlantic
Sole (fillet / whole)
• Turbot
• White Shrimp (peeled
/ unpeeled)
Quality Control:
Atlantic Seafood's hygiene and safety standards operate under
the seven HACCP principles. To keep informed about any new
regulations TASC cooperates and communicates with the Ministry
of Fisheries & Water Resources in Banjul. They are
also frequently visited by European Union inspectors to keep
them abreast of the latest developments as well as train their
members of staff frequently.
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