- First we identify that which size of fish is required to us.
- After identifying the size of fish, we take 10 samples of fish from production ponds and perform different test regarding disease and quality assurance.
- After testing fish, now we arrange our labor for catching fish from farm.
- After fish harvesting, this fresh fish kept in plastic food graded buckets and then transported to our fish processing unit.
- When transport vehicle enters in processing plant, then that vehicle get offloaded in receiving area.
- After that, fish kept in slush which is the mixture of water and ice to maintain its quality.
- When fish temperature drops down to almost 0c, then in processing area, our experienced workers make fish headless and gutted.
- When fish became headless and gutted, workers clean the whole fish with fresh water.
- After that, fish goes to other department for its further processing.
- In this department, our experienced workers make the fillet of Tilapia and further make fingers of fish meat.
- After this process, some fillet goes to marination department. In this department marination takes place.
- After that, all fillets go to Ante room to maintain its freshness. The temperature of ante room is at 0c.
- Now the next step is blast freezing. In blast freezing, fillet is getting chilled at -40c.
- The next step is glazing. After getting chilled at -40c, now the fish glazing step starts. In glazing department, fillet is coated by thin layer of water. The purpose of glazing is to save the meat fibers from breaking.
- After glazing, now the fillets go to cold room at the temperature of -20c.
- From cold store, now it is ready to deliver to our customers. This delivery can be directly or indirectly.
- Customers can buy that fillets from factory outlet and also can buy from the super stores.
