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Breaded fish portions with sauces
Breaded fish portions with sauces are made from Hake (Merluccius Hubbsi and Gayi), Alaska Pollock (Theragra chalcogramma) or Hoki (Macruronus novaezelandiae).
Breaded fish portions with sauces production begins with sawing fish fillet blocks into portions. Sauces are beeing mixed at the same time. Each fish portion is being dosed regulated amont of sauce. Fish portions with sauce are battered, breaded and pre-fried in hot oil. Products are frozen just a moment after pre-fring and packed.
Fish portions with toppings
Fish portions with toppings are made from Hake (Merluccius Hubbsi and Gayi), Alaska Pollock (Theragra chalcogramma) or Hoki (Macruronus novaezelandiae).
Fish portions with toppings production begins with sawing fish fillet blocks into portions. Topings are beeing mixed at the same time. Each fish portion is being dosed regulated amont of topping. Fish portions with topping are glazed to prevent drying. Products are frozen just a moment after glazing and packed.
Fish fingers, fish burgers and figure burgers
Fish fingers, fish burgers and figure burgers are made from Blue Whiting (Micromesistius poutassou).
Making of fish fingers, fish burgers and figure burgers starts from melting fish blocks in defrosters - machines where fish is beeing showered with water until fish melts. Then fish is gutted, washed and afterwards fish skin and bones are removed. Now we have boneless fish mince.
Fish mince is mixed with breadcrumbs, spices and herbs and then formed into desired shape (fingers, burgers, figure burgers). Formed products are battered, breaded and pre-fried in hot oil.
Sawed fish fingers, sawed fish portions
Sawed fish fingers and fish portions are made from minced fish fillet. Minced fish fillet blocks are made in our factory from Blue Whiting (Micromesistius poutassou) or we buy minced fish fillet blocks from Hake (Merluccius Hubbsi and Gayi) or Cod (Gadus morhua).
Making of sawed fish fingers and fish portions starts from melting fish blocks in defrosters - machines where fish is showered with water until fish melts. Then fish is gutted, washed and afterwards fish skin and bones are removed. Now we have boneless fish mince. Fish mince is frozen in blocks.
Minced fish fillet blocks are sawed to fish fingers or fish portions. Fish fingers and fish portions are pre-dusted, battered, breaded and pre-fried in hot oil.
Fillet fingers, fillet portions
Fillet fingers and fillet portions are made from Hake (Merluccius Hubbsi and Gayi), Alaska Pollock (Theragra chalcogramma) or Hoki (Macruronus novaezelandiae).
Fillet fingers and fillet portions production begins with sawing fish fillet blocks into desired size and shape fingers or portions. Sawed fillet fingers and portions are pre-dusted, battered, breaded and pre-fried in hot oil.
Fillets
Fillets are made from natural Alaska Pollock (Theragra chalogramma), Pike-perch (Sander lucioperca), Sea bass (Sander canadensis) or Saithe (Pollachius virens) fillets. As fish in the sea varies in size, so are our fish fillets different in size.
Preparation of fish fillets starts from opening fishfillet blocks and separating fish fillets from each other.
Natural fillets are packed into retail package or boxes, as client requires.
Breaded fillets are pre-dusted, battered, breaded and pre-fried in hot oil.
Formed fish fillets
Formed fish fillets are all equal size (natural formed fillets a' 75 grams, breaded formed fillets a' 100 grams). This is their advantage prior to natural fillets.
Formed fillets are made from Blue Whiting (Micromesisteus poutassou), Hake (Merluccius Hubbsi and Gayi), Hoki (Macruronus novaezelandiae) or Alaska Pollock (Theragra chalcogramma).
Production of formed fillets starts with sawing portions from fish blocks. Fish portions are formed into fish fillet shape.
Formed fish fillets can be left natural or breaded, as client requires.
Natural formed fillets are packed into retail packages or carton boxes.
Breaded formed fillets are first covered with pre-dust, batter and breading. Breaded fillets are pre-fried in hot oil.
Battered products
Battered products are battered fish fillet, fish snack - battered fish fillet pieces, battered crab sticks and battered surimi shrimps.
Battered fish fillets and fish snack are made from natural Hake (Merluccius Hubbsi and Gayi), Alaska Pollock (Theragra chalcogramma) or Saithe (Pollachius virens) fillets.
Preparation of fish fillets starts from opening fishfillet blocks and separating fish fillets from each other. If needed, fish fillets are cut into smaller pieces. Fish fillets and fish fillet pieces are coated with pre-dust, pre-batter, pre-breading, batter and fried in hot oil.
Crab sticks and surimi shrimps are made in our own factories.
Crab sticks and surimi shrimps are pre-dusted, pre-battered, pre-breaded, battered and pre-fried in hot oil.
Vegetable products
Vegetable products are made from frozen vegetable (cauliflower, peas, corn, paprika, carrot, onion).
Producing vegetable burgers starts from mixing together cauliflower, herbs, flavourings and binding ingredients. Afterwards corn, peas and paprika are added into mixture and burgers are formed. Burgers are battered, breaded and pre-fried.
While making breaded cauliflower, we cover cauliflower with pre-breading, batter and breading. Breaded cauliflower is pre-fried in hot oil.
Pre-fried products will go directly to the spiral-freezer, where they will be frozen quickly until their inner temperature is minus 18C.
Frozen products are packed into retail packages or boxes. Packages and boxes are marked and sent into cold storage.
Crab sticks
Crab sticks are made from surimi (fish protein), water, starch, vegetable oil, egg white, flavours, natural colorants.
All ingredients are mixed into a smooth mixture. Mixture is pumped as a layer to a conveyor cooker. Surimi layer is rolled, colored and cut into desired size of crab sticks.
Crab sticks are packed, pasteurized, chilled and frozen.
Frozen crab sticks are packed in boxes, marked and sent into cold storage. |
