Frozen-at-Sea Processing

The catch is brought aboard ship, and is quickly discharged from the fishing gear. The fish are bled, de–headed and gutted. Fish are put into tubs with "slush" ice at seawater temperature, 31° to 34° F (1°C). Skinned fillets are transported on conveyer belts to the trimming line, where each fillet is illuminated on a candling table and all bones, blood spots, bruises and other imperfections and defects are deftly removed. Once trimmed, fillets are transported to the weighing/packing station where they are size graded, weighed and packed into 12 lb. cartons (shatter packed) and labeled according to specie, skinless/boneless, size grade, and date.

The finished, packed product is then placed into the plate freezers. After freezing is completed to a minimum core temperature of –11°F (–24°C), the product is packed into master cases that are labeled on both ends with all necessary information. Master cases, in a frozen state, are then lowered into the fish hold, where the minimum cold storage temperature is –18°F (–28°C). After packing, the net weight, core temperature, the packer’s number and label information are carefully checked. All of these steps must be strictly followed to be considered "certified" according to the Quality Handbook for Frozen–at–Sea Producers.