We respond to the needs with the advanced factory environment.
Specifically, in our factory, we have developed and installed our own computer network system, which can control almost everything such as processing and shipping based on ordering data. We constantly facilitate our product line with the most advanced facilities. For instance, in the fillet processing, we have fillet machines by Baader from Germany installed, which has the capability of processing 1000 pieces of fresh fish in an hour. With this kind of advanced factory environment and workers with various experiences, we will continuously put our effort and hope to gain your trust in terms of product quality and processing ability.
1.STORAGE
When fish are received into our system they are temporarily stored in tanks after we receive fish from the live transport vehicles.
2.FISH PROCESSING
Live fish are then processed individually and manually to ensure that this crucial stage of the processing done is completed in the swiftest and most humane manner possible. The fish are bled immediately after death and then each fish is cooled immediately in a circulating ice slurry.
3.TRANSPORTATION
While the fish are in this process they are transported to the processing factory.
4.UNLOADING
On arrival into the factory the fish are removed from the transporter into holding tanks.
5.SELECTION
From there they are graded by a computer-controlled line at a speed of up to 2000 per hour according to the variety and size of the product. Each fish is scanned for any damage or irregularity.
6.HEAD REMOVAL
The graded product is then headed and tailed in a specially designed machine.
7.GUTTING
The fish then travel to a special conveyor where they are gutted.
8.WASHING
The removal of blood lines and meat is completed and the fish is washed using a sterilising ozone treated water.
9.FILLETING
The fish then enter the filleting line where they are filleted at up to 1000 per hour.
10.CAUTION AGAINST HELMINTH INFECTION
Each fish is then examined individually for any infestation, cracking in the meat, meat quality and graded accordingly.
11.PILLOW-VACUUM PACKING
That product which is deemed suitable is then automatically sleeved in a special film roll that is then progressed into the vacuum packer by a conveyor.
12.METAL DETECTION
The final stage is a metal scanner to ensure that there has been no contamination of the product in the factory.
13.SELECTION
Each fillet is then automatically weighed and labeled.
14.COOLING
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
At that stage individual temperature recorders are attached and the ice is replaced with gel packs. Total weight and shipment instructions are then labeled and the cartoons are tape sealed.
16.SHIPPING / TRANSPORTATION
The product is ready then to leave for the airport in a refrigerated truck to ensure the viability of the cold-chain all the way through the system.
