Process

In our production process we can distinguish four processes:

• Filleting
• Peeling
• Freezing; IQF (Individual Quick Frozen) and BQF (Block Quick Frozen)
• Packing

Filleting

After the fish arrives at the factory it gets a special treatment where it is washed until it is perfectly clean. The flatfish is grazed (stripped of its skin) in a machine designed specially for that purpose. After grazing the fish is weighed and transported via a transport-conveyer to the separate filleting area.

The weighed fish is filleted under running water in the filleting area. After each employee has finished filleting a crate of fish, the filet is weighed again so the efficiency of each employee and the yield can be measured. Also the filet is monitored for quality at the end of this stage.

Peeling

Our own transport weekly imports shrimps from the North Sea in the Netherlands. The fresh shrimps from the North Sea are peeled by more than honderd peelers in a hygienic room

The shrimps are usually peeled, washed and preserved immediately after arrival. Our own quality department continuosly monitor the quality and hygiene. The health of our employees is under the control of a doctor.

Freezing

For the freezing-process the company uses three belt-freezers and three freezing-tunnels, delivering a maximum capacity of 20 tons per day. Before the filets are being frozen they are washed to attain a product that is as clean as possible. The washed filet is being transported via a conveyor belt from the washing-machine to the belt-freezer.

In approximately 30 minutes the product is being cooled down to -20 °C. At the exit of the belt-freezer the frozen fish drops in a cistern filled with water and is rapidly taken out. The result is a frozen fish with a thin layer of ice, which conserves the fish and preserves the fish from drying out. This process is called glazing. The stock is being stored in our freezing chambers at -22°C.

Packing

On the packing tables the fish is being wrapped so it is ready for transportation towards the customer. Fresh fish is packed in polystyrene boxes, before it is ready for transportation by airplane. Frozen fish is packed in retail boxes or bags and will be transported using freezing-containers.