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Maresmar’s steady effort to improve products, processes and installations is reflected in an area specifically assigned to R+D+I that has enabled us:

· To install the first closed-circuit bivalve depuration System. · To keep continuous improvements in the maintenance of live product in our cetareas. · To understand the life cycles of all our products. · To ensure the preservation of all natural features of our products, from the acquisition of raw materials to their final processing. · Collaboration with expert chefs with the aim of developing culinary aids for cooks and prepared dishes for the final consumer.

Reflects on the factors that have made Maresmar a true reference in the market for more than 30 years.

“The key has been our clear commitment to customer service. This has not always been easy, because it has required large doses of innovation and flexibility to get adapted to a constantly changing industry. When I started in this business, fish shops and municipal markets were the main actors in selling fish, along with many wholesalers, who in turn focused the entire supply chain. Gradually, improvements in transportation led to the sector’s atomization and large distributors lost importance. At the same time, the traditional neighbourhood fish markets were taking second place to large supermarket chains, hypermarkets and other sectors such as the Restoration, which were growing in importance. Simultaneously, there have been a good number of social changes (incorporation of women to the labor market, new family models, etc.) that have generated a whole new consumer profile.”

“Maresmar has adapted to this new situation understanding that what should be encouraged, above all, is their competitiveness in the market. That’s why we’ve opted for a “vertical” production system that allows us to be present at the very origin of the product. This guarantees full control over the quality and costs of our offer range.”