Fish Processing

High quality processing ensures the longevity and freshness of the catch.

The fishes are promptly cleaned, vacuum sealed, and frozen at adequate temperature. This process preserves the condition of the fish so they will taste the same coming out of the freezer as they do coming fresh out of the water. Our state of the art facility and knowledgeable staff can accommodate any custom processing needs you may have.





The removing of scales.

Descaling Fish is a cleaning process to scrape the scales off of a fish. We have the technology and the expertise to do this process in a more professional way.



Removal of stomach, gill area and external fins.

The methods of cleaning a fish are as varied as the individual fisherman. The gills and guts of a fish should be removed as soon as possible to keep the freshness of the fish and to preserve it from any spoilage.



To cut the flesh away from the bones. The end product is a boneless piece of fish ready for cooking.

A fish fillet, is the flesh of a fish which has been cut or sliced away from the bone by cutting lengthwise along one side of the fish parallel to the backbone. In preparation for filleting, any scales on the fish should be removed. The contents of the stomach also need careful detaching from the fillet. Because fish fillets do not contain the larger bones running along the vertebrae, they are often said to be “boneless”.



Portions can be cut to your requirement.

Many people find portioning fish particularly challenging. When cooking fish that will be served hot, it is recommended to portion it before you cook. This way, you’ll avoid the difficulty of slicing the fish when it’s hot and fragile. When cooking fish that will be served chilled, it’s better to do the final portioning after cooking and chilling. The flesh will cut cleanly when cold, and it’s easy to slice evenly sized portions with clean edges.