Thanks to Klima fish the best fish will no longer be the one just
caught, but the ripened one: the ageing of the fish is in fact a
process that softens the meat, intensifies the flavors and
increases the juiciness, allowing to extract and enhance all the
organoleptic characteristics of the fish which otherwise would be
quite neutral.
This innovative ageing technique can go even beyond thirty days
on large-sized fish with pink meat and a greater quantity of
intramuscular fat, with a significant improvement also from the
point of view of texture on the palate and digestibility.

Klima Fish is therefore not just a simple fish ripener but, thanks
to its own technology, it is able to age fish cured meats using
the same cabinet in which whole fish are being aged.