Processing Plant

The factory and process

The 2000m² Mer des Mascareignes factory was purposefully engineered, built and equipped to process -40°c quality frozen fish without thawing thereby ensuring the preservation of the natural fresh quality and taste of the end products.

The refrigeration installations ensure our three cold rooms (Raw material/WIP/Finished goods) are maintained between -30 and -40°c while the processing rooms are kept at below 10°c. A refrigerating tunnel and Blast freezer also help to keep low product temperatures and for speeding the process.

The plant is equipped with food grade state of the art technology and machinery throughout the unidirectional flow of operations.

• The whole round fish is initially cut into skinless and boneless loins
• The loins can be further cut into steaks and other portions as per specifications
• Products are then conditioned and packed as per customer requirements

The plant is fitted with in-line Marel/Scanvaegt conveyor scan-weighers for both grading and batching. Multivac machines are used for vacuum packing or we can also glaze the products. Towards the end of the production line all boxes go through the metal detector prior to final box labelling.

The skilled workforce is split in two shifts and we usually operate from Monday to Friday continuously throughout the year.

Container stuffing for export can be organized directly from the factory finished cold room itself.