The factory’s workspaces are kept at a constant temperature at +6°C so that the fish is not subjected to thawing. In this way, all of the organoleptical and gustatory qualities of the fish are preserved.
During the unloading process the raw materials are transported in the meantime to a cold room at -25°C.
As soon as the fish arrives in the cutting room, it is first of all cut into loins, and then fed into the grinder. The machine-tool, of Japanese design, removes the skin, lateral bones and the brown muscle of each loin in a matter of seconds and with a great precision.
