gone through several processes to ensure its freshness &
taste. Here is a typical workday:
arrives from the sea after a nightful of work, right at the
backdoor of our seaside facility.
5:30am: Our inspectors
checks the quality of the fish, ensuring only adult size
fishes are accepted.
unloading from the boat(s) into our tanks. Fishes are kept
at -4'C while workers cleans the fishes of its fins &
heads. All cleaned fish enters de-scaling rollers and canned
before entering the steam conveyor.
12noon: The last of
fishes enters the steam conveyor. It is important that our
fishes are sealed within 8 hours time. Meanwhile, the
canning process (lid sealing, expiry date labeling, etc)
1:00pm: First batches on
today's fishes enters the sterilization chamber (retorts).
3:00pm: Starts packing
into boxes & pallets.
5:00pm: Trucks arrives
& picks orders FIFO on basis.
the fishes early in the morning, right after being unloaded
from the fishermen's boats.
& the sauce are canned & sealed airtight after the
steaming & scale cleaning process.
Cans are later sterilized in a high pressure retorts before
being boxed or palleted per customer order.