Our Process
Our seafood once brought into our processing facility under temperature-controlled vehicles - each of our products are carefully off-loaded; handpicked; weighed; quality checked; and graded while taking utmost care in maintaining the cold chain between 0~4 degrees throughout the entire process.
Choosing the right cut
Different recipes require different cuts so you may want to check out our various cut selection for what you need, you can ask us for your favorite cuts based on your dish (or) your customer requirement and we will be pleased to do them for you !!!
| Cut | Description |
|---|---|
| Whole | As it comes from the water ("in the round") |
| Gilled & gutted (G & G) | Whole finfish with gills and guts removed |
| Dressed | Gilled, gutted and scaled. Head, tail and fins removed or trimmed |
| Trunk | Main body section of a finfish, without the guts, gills, head or fins, but with the tail intact |
| Barrel(log) | Similar to a trunk, but the tail is also removed. Often used in the case of shark |
| Cutlet | A thick slice of flesh cut vertically through a finfish. Bones and skin are still attached. |
| Darne | A cutlet taken from a round fish |
| Tronçon | A cutlet taken from a large flatfish |
| Steak | A cutlet or piece of flesh (portion) with the bones and skin removed. Steaks are often confused with cutlets. |
| Supreme | Similar to steak but cut at an angle instead of vertically, anywhere along the barrel. Be careful when cooking because the ends can be thinner and therefore cook quicker. |
| Fillet | A side of flesh removed from the backbone. The fillet may be skin on or skin off and bones in or boned-out. |
| Loin | A whole fillet from a large roundfish such as tuna or swordfish |
| Roast | A large cutlet, darne, steak or loin |
| Escalope | A thin slice of flesh, cut diagonally from a large fillet, without bones or skin |
| Butterfly fillet (boned-out) | Two single fillets joined by the skin or by a thin piece of flesh. Can be stuffed or opened out like a butterfly cut |
| Butterfly cut | Any piece of flesh that is cut almost through and then opened out |
| Medallion | A small round portion of flesh |
| Wing (lug) | A triangular fleshy section usually forward of and including the pectoral fin |
| Cheek | A small fleshy section usually directly below but |
| Fold (delice) | A small fillet, trimmed and folded 1/2 to 2/3 of the way across, with the skin surface on the inside |
| Roll (paupiette) | A thin fillet rolled into a cylinder shape (with skin surface on the inside), and pinned or wrapped if necessary. Used mainly on flatfish or other thin fillets. The fillet can be spread with a filling before being rolled. |
| Large roll (roulade) | Similar to a roll (paupiette), but larger |
| Finger (goujon) | Fillet cut into finger lengths or strips about 6 cm by 1/2 cm |
| 100% Quality Guarantee to all our customers… |
| 100% Service Guarantee to all our customers… |
| 100% food grade compliant packaging materials used (All Certified / Only certified Products Used) |
| 100% Natural Products (We do not use any Chemicals or preservatives in any of our productions) |
| 100% self involvement by the entire team, which includes its management; staff and labor force… |
| 100% Self efficient logistics… |
| 100% job satisfaction guarantee to all our employees… |
| Qualified QC (Quality Controllers) from some of the best fishery colleges of India who have topped their colleges… |
| Trained; Qualified labor force in terms of procuring; handling; processing and value adding. |
| Strictly “NO CHILD LABOUR” Policy. |
| 100% Payment guarantee to all our vendors… |
| And most of all - Not a single un-satisfied customer since 2006… |
Handle Carefully
Always handle seafood carefully, to reduce physical damage.
Bruising will cause changes in flavor and texture.
Broken and exposed flesh can cause a quickening of bacteria...
Keep it Separate
Avoid cross-contamination by keeping raw and cooked seafood separated.
Utensils used for raw seafood should never be used for cooked seafood.
Color coded utensils and containers can help prevent cross-contamination...
Keep it Clean
Rinse seafood (except dried or smoked) under cold, running water before preparation
(using iced, salted water lessens temperature rise and flavor loss). In addition, the equipment used,
any surfaces that come in contact with seafood, and your hands must be appropriately cleaned and sanitized.
This removes foreign matter, limits the spread of bacteria, avoids cross-contamination,
and maintains the product's visual appeal...
KEEP IT COOL
Chilled seafood must be stored in a clean, tidy environment between -1°C and +4°C (if not live)
and frozen seafood at -18°C or below.
This helps control the build-up of bacteria and the harmful action of enzymes -
higher temperatures mean shorter shelf life.
Keep it covered
Seafood must be covered in cling wrap to prevent contamination and damage
Keep it moist
Seafood must be kept moist to minimize weight loss and to prevent dehydration,
which can adversely affect its appearance, texture and flavor
Keep it moving
Keep seafood moving by:
· Using it as soon as possible;
· Using a good storage rotation system (first in first out);
· Preparing it as soon as it is thawed or removed from the chiller;
Serving it, or returning it to the refrigerator, as soon as it is prepared.