Precision Processing
Our ISO 22000 certified facility ensures maximum safety and unparalleled freshness at every production step.
Our ISO 22000 certified facility ensures maximum safety and unparalleled freshness at every production step.
Executed strictly according to our certified HACCP manual.
Receiving raw material and rigorous quality checking.
Deheading the tuna to prepare for filleting.
Precision tuna cutting by expert handlers.
Careful skinning of the tuna flesh.
Removing all bones and dark meat during trimming.
Wrapping fillets safely using food grade wrapping papers.
Measuring each individual piece and applying labels.
Master carton packing using internal polythene and gel ice.
Final products stored in our cool room to maintain the exact required temperature.
Graded exclusively to United States quality standards.
Receiving raw material with immediate temperature checks.
Grading the tuna exactly as per United States standards.
Deheading the tuna to prepare for internal cleaning.
Washing the tuna internally using pure chill water.
Measuring the precise weight before the packing stage.
Packing the headed and gutted tuna carefully into cartons.
Placing gel ice directly inside the belly cavity for rapid cooling.
Preparing the product for the final master carton.
Sealing inside master cartons with inner polythene and extra gel ice.
Extracting tail cut samples for final quality verification.
