The production process starts with the fish arriving in Lesotho from Denmark as eggs. They are then stored in temperature-controlled pens until they become "fingerlings" weighing around 10g. The baby fish are so fragile at this stage that the water quality is monitored regularly.
Once they become fingerlings, the fish are transferred to small nursery cages in the Katse dam -- Africa's second largest. In these more natural conditions, the fish grow to around 20cm in length and a weight of around 150g.
And it's the vast majority of these fish -- 85% -- that will be gutted and loaded onto 40ft refrigerated containers and shipped from the South African port of Durban to Asia.