Our factory, equipment

To have a good and quality product in the fish processing industry, first and foremost, we must secure quality raw product which will process in the shortest possible time period. We ensure this quality by establishing a cold chain SHIP – FACTORY. This means that immediately after being removed from the sea, the fish is treated with cold sea water approx. 2˚C and ice, and its body temperature is reduced to approx. 4˚C “SHOCKING”. Ice is then added to fish chilled in this manner and it is transported in refrigerated trucks to the factory.
Production is managed by the system ISO 22000:2005.
Upon the arrival of the truck at the factory, the fish is unloaded across a ramp and/or stored in the storage area for fresh fish at +/- 4˚C, or is directly dispatched for production. If the fish is mixed by species and size, then it passes through a fish sorting machine. The sorting machine works on the principal of a roller system which measures the diameter of the fish and separates it by size into 5 fractions. After sorting the fish is processed in two ways; by salting and/or freezing.
1. Salting: All fish is processed within 24 hours from the moment it is caught. The cleaning of the fish and salting of the fish is carried out by about 60 employees exclusively by hand. Depending on the type of product, the capacity of the factory is approx. 12,000 kg of fresh fish a day. The finished product is stored in refrigerated chambers at a temperature of 17˚C-22˚C.
2. Freezing: When being prepared for freezing, the fish is taken over a line for packaging of blocks which are formed and stacked in trolleys for freezing, trolleys stacked in this manner are dispatched to a tunnel for deep freezing, where it is frozen at a temperature of up to -43*C, two tunnels like this have an overall capacity of 45000 kg/24 hours. The other option is individual freezing of a product (I.Q.F.), the fish is placed on a moving line of a spiral freezer in which it spends 15 to a maximum of 20 minutes, before exiting the core temperature is -18*C. The capacity of the Spiral freezer is 700 kg/hour. Fish frozen in this manner is of an exceptional quality due to the short freezing period, as smaller crystal ice negligibly damages muscle tissue, therefore this type of product is ideal for sale to the final consumer.
Finished frozen products are stored in refrigerated chambers at a temperature of -25˚C.