Processing capacity is the interplay between machinery and man.
Our aim is to be the most efficient and quickest processing facility from start to finish. In order realize this goal, we will never stop adding more efficient machinery to our processing line. As an example, our scale remover in the 1st processing room as well as or filleting machines both have processing capacities of over 5000 fish/day.
1. Fish are removed from either the holding pens next to the facility or the holding tank.
2. The fish are individually sacrificed and spinal cord removed with compressed air.
3. The fish are bled in a carry filled with slurry ice and water. They are then transported to the plant via the "lower processing room" entrance.
1. Fish scales are removed.
2. The heads are removed with a guillotine.
3. The internal organs are removed by hand.
4. The semi-dressed products are placed in a new ice slurry filled carry.
1. The fish are run through the fillet machine.
2. The filets are trimmed on a work table.
3. In the case of skinless products, they are skinned.
4. The products are placed in a container and moved to the packing room work table.
1. To maintain freshness, the products are wiped with paper towels to remove moisture.
2. Products are placed on individual drip sheets and inserted into vacuum bags.
3. A vacuum packer seals the bags and products are moved to the boxing room.
1. All Vaccum sealed products go through a metal detector.
2. Labels with weight and other product data are printed and attached.
3. Coolant is added. Boxes are closed and sealed.
4. Products are distributed according to client and pro forma invoice is printed.
Product is delivered in a style to match the time of sale. One of our biggest tasks is to remove as much extra processing from the client's shoulders as we can. Starting with the product in the basic "chilled, round" form, our skilled staff can easily satisfy numerous product styles.
Red Sea Bream Round
Red Sea Bream Fillets
Red Sea Bream Loins(Skin-on)
Red Sea Bream Loins(Skinless)