High quality fish

In autoline fishing, each fish is brought onboard individually. This allows the fishermen to handle the fish with care, ensuring optimal quality. One of the key processes is bleeding and gutting the fish. Without proper bleeding, the flesh of white fish can turn red, making it less attractive to consumers. To ensure proper bleeding, the fish must still be alive during the process. When done correctly, this, along with minimal compression damage, results in a higher-quality, more valuable product.

Firmer filet

Compared to other fishing methods, fish caught by longline are not subjected to harsh mechanical stress during handling. This results in firmer fillets with an intact muscle structure.

Increased Quality-Consciousness

Autolining is the only industrial fishery where each fish is brought onboard individually, allowing for personalized handling. This results in minimal external damage or bruising, effective and humane killing, and therefore optimal bleeding. Line-caught fish are ideal for display on ice, making them perfect for high-quality presentation. The method is highly regarded by discerning customers and chefs in the premium market segments.

In the UK, if you visit Marks & Spencer, Sainsbury’s, or Waitrose, you’ll notice that the only catch method specifically labeled on the product is longline. Similarly, in Galicia, Spain, when you order a traditional hake dinner at a restaurant, the menu will proudly state “Merluza de Pincho”—hake caught by hook and line.