FISH PREPARATION AND PROCESSING
Hagon fish processes include: Receiving fresh fish from the Lake, Descaling and Gutting, Washing and Rinsing the fish, Water Dripping and Supply and Delivery to customers
Hagon fish receiving criteria is based on
- Freshness of the fish
- Texture of the fish
- Weight in Kilograms and Pieces
The process involves
- Descaling: We remove fish scales in our processing plant . While maintaining cleanliness and hygiene, we flip off the scales in the processing plant.
- Gutting: Where we cut and remove the intestines from right at the base from the head to the tail.
Fish washing and Rinsing
Fish cleaning is done twice in two different sinks. We then rinse 2 times in the rinsing area ensuring the gills are free of any sediments.
The cleaning has to be done gently to avoid injuring the delicate fish skin.
We place fish on water dripping racks for water to drip for 20 minutes with controlled temperatures.
We pack the fish in the freezers based on batch.
Our stocks last for a maximum of 2days in cold storage to retain freshness.
We use FIFO (First in first out) on each batch.