Seachips are salmon-skin crisps, an idea that came about when co-founder and chef Dan Pawson discovered that frying up leftover salmon skins made a delicious snack. But how do you go from making a food product in your kitchen to producing it on a mass scale? Watch the video below to find out.

Key takeaways

  • Seachips started out being produced at home, and from there went on to an event catering space - now production is in a food production unit
  • It's a good idea to keep production in-house for as long as possible, so you keep control
  • Keeping the product quality high is important product - as you grow and sell more it's easy for things to become more rushed

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