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A tribute to the sea,
inspired by culinary art
and respect for a job well done.

A tribute to the sea,
inspired by culinary art
and respect for a job well done.

the best of the sea

the best
of the sea

with
soul
in
hands

They say a man’s happy when he has a mission in life. My mission has been none other than to do my very best and share it with the world.

I could never say that sticking rigidly to this commitment has been an easy task, but, as those of us who have reached a certain age know well, things worth doing always involve a lot of hard work.

If I could repeat this journey, I wouldn’t hesitate to embark on it all over again. Today my project is in the hands of my children and a fantastic team of people committed to the core concept of Gimar.

I dedicate my time to the enjoyment of watching how my expectations are being met and taken far beyond what I could ever have dreamed.

Aurelio Giménez
FOUNDING & CEO

with
soul
in
hands

They say a man’s happy when he has a mission in life. My mission has been none other than to do my very best and share it with the world.

I could never say that sticking rigidly to this commitment has been an easy task, but, as those of us who have reached a certain age know well, things worth doing always involve a lot of hard work.

If I could repeat this journey, I wouldn’t hesitate to embark on it all over again. Today my project is in the hands of my children and a fantastic team of people committed to the core concept of Gimar.

I dedicate my time to the enjoyment of watching how my expectations are being met and taken far beyond what I could ever have dreamed.

The story of Gimar is the story of a dream, a dream that 30 years ago led Aurelio Giménez to search for the world’s best salmon in faraway seas. Since then, there have been many trips, a huge investment in innovation, a lot of enthusiasm and many hours of work. Throughout these three decades, we’ve worked intensely on this ambitious project with the goal of achieving the perfect product.

Today, our company is based on three fundamental pillars: the best raw materials, fully optimised production processes and excellent service. This is how we’ve been able to set ourselves apart, by establishing the highest quality standards in seafood gastronomy and taking the lead in our sector, both in Spain and abroad. We have a strong presence in the retail market and the horeca channel.

the evolution
towards the natural

Our objective is focused on evolving towards the natural, reducing production processes and maintaining maximum regularity, to achieve a more pure, noble and uniform product through these three constants:

the evolution
towards the natural

Quality of
of raw material

Innovation in
processes and formats

Commitment
to sustainability

the evolution
towards the natural

Quality of
of raw material

Innovation in
processes and formats

Commitment
to sustainability

Our objective is focused on evolving towards the natural, reducing production processes and maintaining maximum regularity, to achieve a more pure, noble and uniform product through these three constants; quality, innovation and sustainability.

a story
in time

a story
in time

1974

GIMAR’S ROTISSERIE OVEN FIRES ON FOR THE FIRST TIME

Our journey begins with the founding of our traditional rotisserie shop, one of the first in the area.

April 1988

WE PREPARE OUR FIRST MARINATED SALMON WITHOUT SMOKE

This is the predecessor of our Natur Salmon and of the entire Natur product line that we would develop afterwards.

April 1988
June 1988

FIRST VISIT TO NORWAY

Aurelio Giménez travels to Norway for the first time in search of the world’s best salmon.

June 1988
July 1988

THE FIRST SMOKED SALMONS ARE PREPARED

Thanks to ingredients of the highest quality, careful elaboration and a passionate team, we produce smoked salmon.

July 1988
1989

THE GIMAR MAESTRO AHUMADOR BRAND IS ESTABLISHED

The first Natur and Smoked Salmon are sold under the Gimar brand. The company begins working with new products to expand its line.

1989
September 1990

GIMAR’S FIRST FACTORY OPENS

The Gimar team moves to the new industrial facility where it begins large-scale production.

September 1990
1992

THE PRODUCT RANGE IS EXPANDED

A wide range of products for the hospitality sector are offered. The famous Bacalao Macerado (Marinated Cod), El Pez Espada con hiervas (Swordfish with herbs) and the Huevas de Trucha (Trout Roe) is born.

1992
March 1992

GIMAR EXHIBITS FOR THE FIRST TIME AT INTERNATIONAL TRADE SHOW ALIMENTARIA

The brand and its products are officially introduced to an international market at this trade show.

March 1992
1993

GIMAR ENTERS THE ITALIAN MARKET

Gimar products are received extremely well by the Italian market, making it the brand’s leading market to this day.

1993
1996

GIMAR BEGINS A TOUR EXHIBITING THEIR PRODUCTS AT THE MOST IMPORTANT INTERNATIONAL FOOD TRADE SHOWS IN THE WORLD

Gimar introduces the world to the largest line of seafood and fish semi-finished products.

1996
1998

GIMAR’S CARPACCIOS ARE CREATED

Gimar designs and produces cuts of fish and seafood with specific dimensions to perfectly slice carpaccio. Different products are available such as octopus, swordfish, cod, salmon and tuna. This innovative solution on the market, developed by Gimar, will be presented at fairs such as CIBUS (Parma), EXPOGOURMETS (Miami) and SIAL (Paris).

1998
1999

GIMAR ENTERS THE PORTUGUESE MARKET

The product’s placement on the European market is strengthened, while the company progressively expands to new markets.

1999
2000

INTERSMOKED IS ESTABLISHED

The sister brand of Gimar Maestro Ahumador is established with the aim of enhancing service for our clients and expanding points of sale.

2000
2008

FLOR DE MAR IS DEVELOPED

Gimar launches its most notable product, which encompasses the brand’s identity and know-how. It is a cut from the centre of the selected loin, skinless and boneless, prepared by hand and lightly smoked with hardwoods.

2008
2009

WE ENTER THE FRENCH MARKET

Gimar breaks into one of the strictest markets in Europe.

2009
2009

PARTIALLY COOKED PRODUCTS ARE PREPARED

Gimar develops its famous line of partially cooked products: SAKU, TARTARFISH and FISHBURGER. They create a new market niche and become a phenomenon in the sector.

2009
2010

THE iFISH BRAND IS ESTABLISHED

iFish consolidates all of Gimar’s semi-finished products, separating them from classics such as the Smoked and Natur lines.

2010
2015

THE AIRBAG

Gimar rewrites History for salmon while striving to push itself further once again, surprising the market by breaking the mould. Gimar is the first to separate its traditional smoked salmon loin from slices within the bipack and implementing a MAP bubble to protect the product.

2015
2016 / 2017

THE YEAR OF THE GREAT REVOLUTION THE GIMAR ERA BEGINS

Gimar unifies all brands and sub-brands, resulting in the sole GIMAR brand. It drastically reduces its product line with the aim of hyperspecializing in salmon, tuna and swordfish, whether smoked, natur or partially cooked. . It also makes significant changes in production by eliminating inventory and undergoes an important rebrand to completely align the company with their values and the future.

2016 / 2017
2017

GIMAR LAUNCHES ITS NEW LINE OF PRODUCTS WITH REVOLUTIONARY PACKAGING

Cardboard is removed, and the primary packaging allows the consumer to see almost the entirety of the product. At this time, Gimar is the only brand that is permitted to display its product completely. This new and revolutionary packaging utilises technologies like MAP and the Skin Pack, which increase the product’s shelf life without the use of preservatives, and the AIRBAG and thermoformed trays, which maintain the product’s natural qualities.

2017
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