Our main export market for fresh sashimi grade tuna is Japan, where it ends up in the high end sashimi market
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Fresh tuna is unloaded from our vessel. Each of every fish temperature is checked
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Tuna Grading
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Fish Weighing
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Fish is put into ice tub for chilling, fish and ice tub’s temperature is checked regularly
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Fish is final inspected, dry ice is placed upon packing
Beside Tuna, we also process other fresh, natural and sustainable popular fish such as Swordfish, Oil Fish, Marlin, Wahoo, Mackerel, Skipjack, Albacore and also Loligo Squid.
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After organoleptic testing, we measure fish temperature, histamine and mercury level. Fish are then stored in chiller.
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Removing of tuna fin and head
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Scrapping of tuna scale
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Washing and cleansing of tuna, to remove dirt and prevent bacterial growth
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Separating meat into 4 loin parts
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Removing of skin
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Loin is cut into smaller blocks
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Block meat is cut into smaller products based on its grade
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We also have band saw machine to fulfill the needs for frozen cut
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Product is individually vacuum packed
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Products are checked with metal detector to ensure that there is no metal contained in the products.
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Products are immediately sent to air blast freezer with temperature of -40 C to -50 C.
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Product labelling and packaging.
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Products are stored in cold storage room with temperature of -40 C to -50 C.
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Products are loaded into refrigerated reefer container.