Extraction and Capture
The design, planning, and operation of fishing equipment are aimed at developing a sustainable extractive activity, safeguarding the target resource during its most biologically vulnerable stages. This approach is validated by the international MSC certification (MSC-F-55732), which ensures the regulation and maintenance of a developing fishery under the highest conservation standards.
The fishing fleet's main objectives include supplying fresh raw materials to our processing plant. To achieve this, it has the necessary logistics and specialized professionals in the fishing sector, addressing the specific needs generated by this activity.
Unloading Process and Certification with Sernapesca
The capture and unloading of fishery resources are subject to strict controls by the national fishing authority, SERNAPESCA, and external audits such as MSC. These inspections ensure compliance with current regulations, promote resource sustainability, and guarantee traceability from the source.
Transfer from the Landing Port to the Processing Plant
The logistics of transporting certified fish comply with established standards to preserve its organoleptic and microbiological characteristics. Protocols are implemented to ensure the freshness of the resource during transportation, guaranteeing optimal results in the transformation and preparation of the final product.
Reception and Quality Verification Process at the Plant
The reception of raw materials at the plant represents a Critical Control Point (CCP) within the HACCP system. At this stage, key parameters such as temperature, pH, certification of origin, and organoleptic characteristics are monitored to verify compliance with established requirements, ensuring adherence to quality and safety standards before processing begins.
Cooking Process
The cooking process is carried out under strict food safety standards, based on transformation studies that validate the time and temperature parameters. These parameters are part of the Critical Control Points (CCPs) within the HACCP system, ensuring the quality and safety of the product.
Deheading Process
Manual declawing helps maintain the structural integrity of the product and optimize its sensory properties. This process is monitored through the HACCP system and aligned with the food safety standards of SGIA FSSC 22000 v6, ensuring compliance with quality and food safety requirements.
Freezing Process
The declawed and conditioned product undergoes freezing using high-tech equipment that ensures the production of IQF (Individually Quick Frozen) products. This process is strictly controlled as a CCP within the HACCP system and the internal controls of SGIA FSSC 22000 v6, ensuring the formation of microcrystals that preserve cellular structure and maintain the physicochemical and sensory properties of the product.
Packing Process
The packaging of the product, in its various formats, is carried out under protocols that ensure the food safety and traceability of the final product and the raw materials used. This stage is considered a CCP and is monitored through the HACCP system and the standards of SGIA FSSC 22000 v6.
Transfer to the Cold Storage
The storage of frozen products is carried out in cold chambers regulated under international standards, with continuous monitoring of temperature and storage conditions. This control ensures the stability of the product during preservation, guaranteeing compliance with food safety, quality, and organoleptic properties requirements until its final distribution.
Transfer to Ports for Export to the USA or Denmark
Europe, Asia, and North America have appreciated the natural high quality of our products, in addition to the controls over the extraction and production processes.
The products are packed in boxes under strict quality and temperature controls. This ensures that we maintain the cold chain at all times, ensuring that the product reaches its destination while meeting all quality and flavor standards.