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After organoleptic testing, we measure fish temperature, histamine and mercury level. Fishes will then be stored in chiller.
Block meat is cut into a specific product based on its grade
Fish is put into ice tub for chilling, fish and ice tub’s temperature is checked regularly
Fish is washed and cleaned again, then dried and dry ice is placed upon packaging
Fresh tuna is unloaded from our vessel. Each of every fish temperature is checked, Removal of fin
Meat separated into 4 loin parts, removal of skin
Organoleptic Testing and Tuna Grading
Product is checked with metal detector to ensure that there is no metal left in products. Then products are stored into air blast freezer with temperature of -40 C to –45 C
Product labelling and packaging. Products are stored in cold storage room with temperature of -30 C to -35 C
Products are loaded into refrigerated reefer container.
Removal of tuna fin and head
Scrapping of tuna scale
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