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
Website
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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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