Every fillet and every smoked kilo, costed and traced
For small smokeries, fish shops and seafood producers who weigh everything and still want to know what they earn.
Filleting and smoking yield
Split a whole fish into fillets, trimmings and waste, share the cost fairly and compare planned with actual yield.
HACCP without paper
Log smoking and cold room temperatures on the phone, see deviations at once and print the log for the inspector.
Sold by weight
Orders in kg, the price follows the scale, and the label shows the lot, catch area and use-by date.
You start with examples for your sector and remove them in one click.