Catesur is a company created by two families that started writing their story in the port of Mar del Plata over 60 years ago.

Owners of three fishing vessels each, they started building the first premises in 2004 in the industrial park of the city, moved by the need and the wish to sell the whole catch of Anchoita (anchovy) during this species’ season. Thus, for six years, Catesur exclusively functioned as a plant producing between 1000 and 1500 t of salt cured anchovies. During this time, the same species of anchovy was filleted and marinated in vinegar. This product is commonly known as “boquerón”, and needed to be frozen to be shipped to Europe.

For this reason, the cool stores were built and inaugurated in 2011. At first, they had three tunnel freezers with a capacity of around 8 tons each and a freezer warehouse with a capacity of 600 t.

The company began marketing whole fish first, including meagre, hake, red sea bream, as well as whole rays, ray wings with skin and skinless, and other products derived from hake, such as fillets, hake HGT, hake HG and skinless hake, among others.

During the last few years, the company has produced several species from the Argentine Sea, including prawns, in all their varieties.

Given this significant rise in the produce, a new warehouse with a capacity for 1500 t was built and started functioning in 2019. Now there are also more tunnel freezers and a warehouse with a capacity of 12 t.

Catesur is a family-owned business in constant evolution, driven by two main forces: the ABILITY to catch different species, meeting the market’s needs; and the PASSION to always offer maximum quality, looking out to new horizons, and keeping its work values and persistency as alive as they were 60 years ago.