Once the raw material of seafood such as Indian Mackerel, Short body mackerel, Horse Mackerel, Black Pomfret, Sardine and so on are reached, it will directly send to the production department to undergo a series of strictly hand-picked procedure for instead cut off parts, differentiate size, ice glazing, and packing.
All the raw materials from natural-catching are carefully picked to ensure only the most quality seafood are being selected. As a leading frozen seafood supplier, we are brought in the high technology machine called Twin Spiral Individual Quick Freezing (IQF). This machine not only can shorten the time in handling the frozen fish (ice glazing) but also can reduce the cost in the long-term. Most importantly, it makes the whole process of production more effective and efficient.
This is the place where the workers will pack the seafood inside the master carton and arrange the cartons in one pallet before keeping it inside the cold room. Some of the workers will be in charge of packing the seafood inside the plastic, some will participate in arranging the master cartons, some will record the information, while some of the workers will take the responsibility in sealing the master carton with tape.
Our Cold storage room is specifically set up to ensure the freshness of our fish products. All of our frozen seafood products are kept under a very low temperature (-25 degree Celsius) to make sure the goods are handled with care and in good condition. To avoid the temperature drop rapidly, the workers are advised to keep opening and closing of cold room doors to a minimum.
