When the received fish has passed the quality controls settled at the reception, it is classified and taken apart to pickle and bleach in a brine solution. The fish size being always defined by the client: 1-2 pieces/Kg; 3-4 pieces/Kg, etc..
Once the pickling and bleaching is over, the fish is filleted prior to slicing it in small pieces. Immediately after, the pieces are frozen (IQF) and then packaged depending on the clients’ needs. |
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