Treating process

The process of treating large quantities of fish and freezing it in a factory involves several steps. Here are the general steps involved:

Catching and Sorting: Fish is typically harvested from the ocean or a freshwater source. It is then sorted according to species and size.

Cleaning:

The fish is cleaned to remove scales, guts, and other waste products. This can be done manually or with specialized machines.

Ice Packaging:

The fish is packed in ice to help preserve its freshness and prevent spoilage. The amount of ice used depends on the size and type of fish, as well as the temperature at which it will be stored.

Chilling:

The fish is then placed in a refrigerated room or on a conveyor belt and chilled to the appropriate temperature, usually between 0°C and 4°C. The goal is to bring the fish's internal temperature down as quickly as possible to prevent the growth of bacteria.

Freezing:

The chilled fish is then placed in a freezer, either a blast freezer or a continuous freezer, where it is frozen at temperatures ranging from -18°C to -40°C. The speed of the freezing process and the temperature of the freezer can impact the final quality of the frozen fish.

After reaching the freezing point, we pack the fish in cardboard boxes, each with its identification, and stored at temperature below - 18 ° C, until its departure to be transported to customers.

Packaging:

Once frozen, the fish is packaged in airtight containers or bags to protect it from freezer burn and contamination. The packaging should be designed to protect the fish from light, moisture, and other factors that can affect its quality.

Storing:

The frozen fish is then stored in a cold storage facility where it can be stored for several months, depending on the type of fish and the storage temperature.

These steps are followed by the food safety regulations and standards, and the procedures are optimized for efficiency and quality control, to ensure that the end product is safe for consumption and meets consumer expectations