Fish Processing Process
Harvesting
The fish are shock-cooled with iced water, collected from boats under hygienic conditions, and transported to the processing facility.
Weighing and Grading
Products arriving at the facility are weighed and graded. This stage plays a critical role in traceability and packaging standards.
Evisceration and Cleaning
The fish are gutted using automated systems and undergo surface cleaning.
Washing and Sorting
Products are washed on special lines and sorted according to quality control criteria. Hygiene standards are meticulously applied at this stage.
Pre-Cold Storage Holding
Cleaned fish are rested in cold rooms for a specific duration under controlled conditions. This ensures preservation of product quality.
Glazing and Packaging
Fish are individually frozen and glazed, then weighed and packaged under hygienic conditions.
Storage at -18°C
Final products are stored in -18°C cold rooms with a capacity of 2,500 tons until shipment.
