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  3. Manufacturing Process
  • 1.STORAGE

    1.STORAGE

    After we receive fish into our system from live transport vehicles, they are temporarily stored in fish tanks.

  • 2.FISH PROCESSING

    2.Ikijime

    Ikijime is a method of paralyzing and bleeding fish in order to maintain their quality. Ikijime is used on each fish, ensuring the freshness of our products. Our ikijime machine can process approximately 2000 hamachi per hour.

  • 3.TRANSPORTATION

    3.Removal of the Nerves

    Once removed from the water, fish will flop around wildly, consuming APT (an ingredient of savoriness). In our process, we avoid this problem by removing the nerves of each fish, in order ensure that it keeps its freshness.

  • 4.UNLOADING

    4.Fish Pen Conveyer Lift

    A sensor-equipped gondola is mounted on the wall of the lift. When the gondola is filled with approximately 100 fish, it automatically rises up to the chute and sends the fish down to the truck, which is filled with cold water.

  • 5.SELECTION

    5.Automatic Fish-Transporting Waterway

    Fish are released from the truck to the receiving pen and sent to the next stage of processing via an automatic waterway. Two attached partition-monorails push out and carry fish to the selecting area. The different trace number of fish is separated by these partitions.

  • 6.HEAD REMOVAL

    6.HEAD REMOVAL

    The graded product is then headed and tailed in a specially designed machine.

  • 7.GUTTING

    7.GUTTING

    The fish then travel to a special conveyor where they are gutted.

  • 8.WASHING

    8.WASHING

    The removal of veins and internal organs is completed and each fish is washed using a sterilizing ozone-treated water.

  • 9.FILLETING

    9.FILLETING

    The fish then enter the filleting line where they are filleted at up to 1000 per hour.

  • 10.CAUTION AGAINST HELMINTH INFECTION

    10.CAUTION AGAINST HELMINTH INFECTION

    Each fish is then examined individually for signs of infestation, cracking in the meat, and meat quality. Fish are then graded accordingly.

  • 11.PILLOW-VACUUM PACKING

    11.PILLOW-VACUUM PACKING

    Those products deemed suitable are then automatically sleeved in a special film roll that is then sent into the vacuum packer by a conveyor.

  • 12.METAL DETECTION

    12.METAL DETECTION

    In the final stage, products pass through a metal scanner to ensure that there has been no contamination in the factory.

  • 13.SELECTION

    13.SELECTION

    Each fillet is then automatically weighed and labeled.

  • 14.COOLING

    14.COOLING

    Once off the line, the products go straight into an ice pack and are cooled to a standard shipment temperature.

  • 15.SHIPPING PROCESSING / LABELING OF TEMPERATURE SEAL

    15.SHIPPING PROCESSING / LABELING OF TEMPERATURE SEAL

    At this stage, individual temperature recorders are attached and the ice is replaced with gel packs. Total weight and shipment instructions are then labeled and the cartons are sealed with tape.

  • 16.SHIPPING / TRANSPORTATION

    16.SHIPPING / TRANSPORTATION

    The product is then ready to leave for the airport in a refrigerated truck to ensure the viability of the cold-chain all the way through the production system.

  • The Chiller System

    (Sea water cooling disinfection system)
    The chiller System

    The cooled sea water is stored while the ozone sterilization process takes place in a 35-ton tank of cooled sea water. By means of ozone sterilization, we can fully satisfy the standards for freshness and the bacillus requirement under HACCP without using any chemicals during the entire production process, from the killing of fish to packaging.