Process

Supply into Factory

Receiving

Weighing of whole fish

Grading Table

Grading for Colour

Samples for Histamine Test

Gilling & Gutting

De-Heading

Filleting

Removal of Centre Borne

Seperation into Loins

Separation of 4 loins

Skinning

Trimming of meat attached to Skin

Removal of Black Meat

Finshed Loins prio to vacuum

Stuffing in vacuum bags

Vacuuming

Vacuumed Loins

Labeling with weight mark

Recording of weight prior to packing

Despatch

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