Our Services
Processing and Retail
Our processing plant specializes in cleaning, filleting, smoking, canning, and vacuum sealing premium tuna and salmon. We also offer our canned and vacuum-sealed fish services to the public. We ensure that every product meets the highest standards in the business.
Cleaning
Cleaning the fish involves, washing in cold water to remove and dirt, blood, enzymes and bacteria. The gills and gill plate are removed. The entrails are then dispatched, followed by another rinse., and put on ice.
Filleting
Fish are typically filleted three ways.
- Loin Fillets are typically the leaner cut. Fillets are thicker with a meaty texture that is ideal for searing, pan-frying, baking, and grilling.
- Steaks are thick cuts from the loin, perpendicular to the spine.
- Belly cut (ventresca) is the fattiest part of the tuna, it is notable for its rich flavor and is often used in sushi. This is the only cut that we use in our canned tuna!
Smoking
The fish is first cleaned and filleted. It is then brined in a salt water for both preservation and sealing in the natural flavors. The fish is then hung from racks to dry. Once dried the fish is put into the smoker. After cooling the fish is either canned or vacuum sealed, and ready go!
Canning
Our new canning system is capable of producing 30 cans per minute. The process is simply to clean and eviscerate the fish, cook, and add to the can with the brine, sauce, water, or oil. It is then steamed, sealed, cooled and labeled.
Vacuum Sealing
Much like canning, vacuum sealing is a simple process of cleaning, eviscerating, portioning, smoking, or leaving raw, placing it in a vacuum seal bag, and putting it through the sealer. Vacuuming preserves the quality and extends the shelf-life. We utilize heavier mill bags to reduce the chance of broken seals and freezer burn.