Packaging plant

Packaging plant

The packaging plant of the GRAMMOS SA company meets all HACCP specifications, and all hygiene rules of the E.O.K.

The facilities of the packing plant, with an area of 600 square meters, are located next to the production unit for direct transfer of the freshness of the fish to the packaging.

ISO 22000 (Production and Packaging) Owned Modern Packaging Facility


25+ Years of Operation



Checks are conducted which show when the fish are ready for sale.

  • Feeding is stopped before catching in order for the digestive track to be completely empty.
  • The fish kill takes place insidee water with ice, under hygienic conditions.
  • The catching tanks are covered, clean and disinfected.
  • The boats-platforms for catching are cleaned, disinfected and frequently maintained.

Fattening unit

The fattening unit has as a main object to exploit the farming of open sea fish, sea bream, sea bass, sharp-snout sea bream and new endemic Mediterranean types of sea fish.

Production includes 3 stages. /p>

1st stage: transportation of fry around 2 gr in weight.

This stage is a definitive factor in the smooth and successful farming of the fry.

2nd stage: pre-fattening

Pre-fattening is the stage where the fish are farmed in cages, they are grown from 2gr to 130-140gr in weight approximately, inside fish cages with small diameter nets. This procedure requires frequent feeding and special monitoring of the fish, frequent changing of the nets due to the small diameter because they are covered by plankton which obstructs the renewal of the water. In the beginning of pre-fattening the density of the fish is low, but it increases the closer we come to the end. Regarding feeding, artificial food is recommended. The food is given during the day with frequent feedings. The quantity varies according to the age and size of the fish.

3rd stage: fattening

Fattening is the third and most important stage in the farming of fish which are grown from 130-140gr to 330-350gr, or larger, depending on the market demands.

The food is artificial and balanced according to the size and age of the fish. The survival rates of the population during fattening varies between 90-95%.

During the production process, all the regulations of Greek and European Legislation are observed. All materials and raw materials needed during the production process are followed by the legal certifications.

The production process is monitored by highly qualified scientific personnel.


Our goal is to produce high quality products to meet the high demands of consumers



Fish farming depends directly on the sea, because the fish live and grow inside it and in the area which the fish farm has at its disposal.

These units are installed in regions with great depth, strong currents, and this results in the faster dissolution and diffusion of the organic matters that are discharged by the unit, and as a result their accumulation keeps decreasing these past years.

he environmental footprint of fish farming is negligible and you are monitored by monitoring both within the production area and in the wider area, organized water analysis with the project contractor the University of Patras.

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