The fresh catch from the sea is washed and loaded on to refrigerated trucks after reaching shore and transported to JSFP. Chilled fish from refrigerated trucks are unloaded whilst adhering to all hygiene standards issued for seafood companies. Temperature is measured at the point of unloading, only fish with temperatures < + 4⁰C are accepted. The fish is then inspected for gaff marks and any external damage.  As the leading seafood processing company, we adhere to strict standards and any fish with high temperature and damage are returned immediately to the supplier. The fish with acceptable temperatures undergo a grading test and an inspector cores each fish with a clean corer and pulls out a sample of flesh from the center of the fish. This each sample is used to check quality and to categorize the fish into grades according to colour, texture and various other characteristics. The same sample is then sent for the chemical tests conducted in our inhouse laboratory.

The fish are washed and thoroughly cleaned and the weight of each fish is measured. The fish are stored in chill tanks till the results of the chemical tests arrive. As a responsible fish processing company in the industry, if histamine/mercury is above accepted levels, the fish are taken out from the chill tanks and returned back to the suppliers immediately and if within the accepted levels, are taken for processing. At the primary processing stage, all fish undergo a mandatory gill and gut removing process. At this stage, tails and main fins of all fish are removed completely and if it’s a H/G shipment, then the heads of fish are removed as well. The fish are then scrubbed and washed thoroughly. All fish that are required to be processed (except whole fish/G.G shipments) are initially split into halves from the center bone (Horizontally). This is called filleting and each half is called a fillet. Once this is complete, the fish undergo a deboning process where the center bone and all other bones are removed.

Each fillet is split further into halves which are called loins. The skin of each of these loins are removed along with minute bones and dark meat. (If the buyer wishes to have skin on products, the skin will not be removed). Temperature of the loins are taken and recorded.

The skinned loins are further checked for internal damages, cuts, bite marks, cancers and parasitic growths. Thereafter, the loins are processed as per the Buyer’s required specifications e.g. blocks, chunks, brochettes, steaks and saku. After trimming and cutting, these products are wrapped as per the Buyer’s specifications accordingly, to set standards of seafood processing companies.

The finished products (wrapped/unwrapped) are then inserted to vacuum bags (LDPE + Nylon) and passed for labelling. This label contains all details of the product and information required for export. After labelling, all products are vacuum packed

The vacuum packed products are then stored in ice slurries to maintain a constant temperature of 0⁰C. When ready for export, they are taken out and boxed in to rigifoam boxes / corrugated cartons with plenty of gel ice (dry ice can be added additionally on request) and sealed. The box is labelled and then stored in cold rooms till dispatch.

As one of the top seafood processing companies in the South Asian region, this is the process that we use for all our seafood.