English to German Other Fisheries

All the fish are brought on board alive, killed and emptied using the Japanese
method Tanagushi, then frozen at heart, which guarantees the quality of the flesh.
The inner temperature drops rapidly. Below 5°C, the fish is stored on ice in the boat’s hold. This technique prevents
the formation of igloos (thermic bridge) around the fish.
Unloading, selection, weighing, immediate storage in iced brine between 0° and -2°C.
The deep fillets are immediately vacuum-packed then re-immerged in clean brine between 0° and -2°C. This
allows a very quick cooling after the vacuum-packing. The operation of taking the whole fish out of the brine,
slicing and re-immerging it in brine after the vacuum-packing takes 3mn at the most. Moreover this is done on
premises where the temperature is between 6° and 8°C. On each production, a systematic histamine analysis is
carried out on 9 samples.
The deep fillets are packed in boxes which are 100% recyclable, with the gel-ice inside, it guarantees the
refrigeration.