Processing

Processing is done under intrinsically hygienic conditions maintaining temperature below 4 C° through out the processing line.

Quality

Our processing plants work strictly according to HACCP rules. A certified quality controller critically tests each fish for Histamine and other health issues according to Japanese standards.

The supply of fish

Fish are purchased from company registered agents or sometimes company owned boats are used. The fish is transported in refrigerated trucks as per the company requirements and at receiving goods are checked the same way as company goods and only acceptable goods are received. For each lot boat details are received from the suppliers. Time to time company representatives do inspections on boats ( company own suppliers and contractors) to check its hygienic conditions and operations.

Packaging

Fillets / loins are vacuum packed in Plastic bags. These inner cartons are packed into insulated boxes (polystyrene boxes) with internal plastic liners and stored under refrigeration in cold rooms until dispatch. Before export place dry and wet ice in boxes, sealed with tapes, transported to the airport in refrigerated trucks and air freighted.

Shelf Life

Ten to fifteen days including production date.