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The entire process of readying the products, especially
Tuna is taken full care of by the trained and
skilled personnel, who perform their expertise
with meticulous care in a high-tech environment
of internationally accepted quality standards.
Conformity to respective customer requirements
in respect of size, weight etc. too takes place
with the same diligence. The process involved
is as follows;
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FUNCTION
INVLOVED |
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1. Receiving fish at the processing center |
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Checking
of temperature. Centigrade
4 or less accepted. If more, rejected.
Samples tested for histamine.
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2. Quality check |
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Sensory evaluation |
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3. Brushing & washing |
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Wash the fish
with portable water |
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4. Weighing & Tagging |
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Tagging each
fish with numbers.
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5. Fish storage (temporary) |
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Until histamine testing is completed, keep
the fish in chill-room, covered with ice at
temperature records of chill-room
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6. Gilling & gutting |
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7. Washing |
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Wash the fish with chill water |
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8... (i) Bullets
.. ...(ii) Filleting
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9. De-skinning & trimming |
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If necessary, remove skin. Trim black meat,
burned/bad meat and trim away belly flaps.
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10. Sizing |
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As per the respective buyers need |
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11.Weighing & coding |
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Select the labels according to the type of fish
Weigh the fillet. Mentioning of Fish number,
Fillet number, Weight, Date of Production and
Date of Expiry.
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12 Labeling |
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Seal the label |
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13.Vacuum packing |
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14.Store in chill bath |
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Maintain a chill tank temperature around
centigrade 0 and keep the fillets in chill tank
until it reaches centigrade 0.
Re-work can be done here.
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15.Packed in Master carton
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16.Cool-room |
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Only if required. |
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17.Dispatch |
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The above
process at the outset itself ensures that only the
very best is taken for purpose of processing. Even
thereafter, at critical points during the processing,
systems are in place to ensure the reliability of
the process is definitely maintained throughout. |
