The production unit located in Trofa is dedicated to the processing of frozen products in the following categories: fish, soaked codfish, cephalopods, seafood, crustaceans and the preparation of fish and seafood mixes.
This unit is also prepared to receive fresh octopus, from the catch of the day, being able to process the product from evisceration to packaging.
It is also in this unit that the Brasmar octopus, distinguished, for the fourth time, with the award “Sabor do Ano” is prepared.

The production capacity is 2200 tonnes/month:
Fish and seafood: 1200 tonnes
Cephalopods: 500 tonnes
Soaked codfish: 500 tonnes

The production unit located in Vilarinho das Cambas, municipality of Famalicão, is dedicated to the processing of salted and dried salted codfish. Now known as Grupomar, this unit has been, for almost 25 years, a reference in quality and service for the restaurants in the region.

The production capacity per month is:
Codfish: 150 tonnes

The production unit located in Gafanha da Nazaré is dedicated to the processing and transformation of salted and dried salted codfish, as well as light salted codfish.
This unit is one of the oldest codfish drying companies in Gafanha da Nazaré, therefore, it is recognised for the work that it has been developing for more than 40 years. Since 2018, Brasmar has undergone several interventions for restructuring and modernising its activity, in order to be able to meet all the orders made by our clients.

The production capacity per month is:
Salted and dried salted codfish: 300 tonnes
Light salted codfish: 100 tonnes

The production unit La Balinesa is located in León, Spain, and is dedicated to the processing of smoked products, especially salmon, codfish and trout. In addition to the smoked products, it also processes chilled soaked codfish and codfish carpaccio.
In its portfolio of products, there is a special emphasis on the transformation of smoked salmon from several origins: Norway, Iceland, Chile and Scotland. In La Balinesa, the marketed products are mainly chilled, but they can also be frozen, according to the client’s request.

The production capacity per month is:
Smoked salmon and other smoked fish: 250 tonnes
Chilled soaked codfish: 50 tonnes
Smoked codfish: 50 tonnes
Codfish carpaccio: 50 tonnes

The production unit Foncasal is located in Logroño, Spain, and is specialised in the transformation and processing of cooked products, especially cephalopods such as octopus, flying squid, cuttlefish and squid, and also seafood salads, seafood burgers and octopus carpaccio. In addition to the cooked products, it has a portfolio of chilled fourth range products, comprised of full fish meals, vegetables and other side dishes, fish burgers and seafood salads. These products are currently marketed by the Nuchar brand, in the Listo y Delicioso range. In addition to its full range of sea products, it has had, for several years, a bacon product, which is marketed in the international market.

The production capacity per month is:
Chilled cooked products: 450 tonnes
Frozen cooked products: 100 tonnes
Ready meals: 20 tonnes

The production unit Brodr. Aarseth, located in Ålesund, Norway, is dedicated to the processing of salted and dried salted codfish.

The production capacity per month is:
Salted codfish: 500 tonnes