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.